Roasted Butternut Squash with Vidalia Sriracha Aioli

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  • 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.

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