- 1 butternut squash (peeled, seeds removed and diced into 1 in chunks)
- 1 half red onion, thinly sliced
- 1 tbsp cumin
- 1 tbsp Big Green Egg Ancho Chili & Coffee Seasoning
- 1 tbsp chili powder
- 1 tbsp kosher salt
- 1 tbsp chipotle seasoning
- 1 tsp ground black pepper
- 1 tbsp garlic powder
- Extra virgin olive oil
Big Green Egg Half Moon Perforated Cooking Grid
Set the EGG for Indirect cooking with convEGGtor at 400°F/204°C.
Coat the butternut squash and sliced onions in extra virgin olive oil and add in all of the seasonings. Toss to coat evenly. Transfer to a perforated pan and roast for 45 minutes or until fork tender.
Remove the squash mixture from the EGG and drizzle with aioli to serve.
Vidalia® Sriracha Aioli Ingredients
- ½ cup Mayonnaise
- ¼ cup Big Green Egg Vidalia Onion Sriracha BBQ sauce
- 1 tbsp lemon juice
Vidalia® Sriracha Aioli Instructions
Mix together all of the ingredients for the aioli.