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Musqué de Provence Squash
The French adore maple syrup, and they adore Musqué de Provence squash. Most of the maple syrup here comes from Canada, and is a staple on just about every grocery shelf. It is mostly used in savory dishes like this one, since pancakes don’t exist here, particularly for breakfast, and it hasn’t made it to the crêpe repertoire yet. Maybe with our new, americanophile president that will happen!
Musqué de Provence Squash
Servings
as side dish
Ingredients
  • 2 pounds squash preferably Musqué de Provence, but you can use the best squash you find, peeled, seeded and cut into 1-1/4 inch thick (3cm) slices, 1 kg
  • olive oil
  • Fine sea salt and freshly ground black pepper
  • 6 long sprigs fresh rosemary
  • 2 tablespoons maple syrup
Servings
as side dish
Ingredients
  • 2 pounds squash preferably Musqué de Provence, but you can use the best squash you find, peeled, seeded and cut into 1-1/4 inch thick (3cm) slices, 1 kg
  • olive oil
  • Fine sea salt and freshly ground black pepper
  • 6 long sprigs fresh rosemary
  • 2 tablespoons maple syrup
Musqué de Provence Squash
Instructions
  1. Build a fire in the grill, or heat up the gas grill.
  2. Rub the squash all over with oil, then season the squash on both sides with salt and pepper. Soak all but 1 rosemary sprig in water.
  3. Set aside 1 tablespoon rosemary sprigs.
  4. When the coals are red and dusted with ash, place half on either side of the grill. Pat dry the rosemary, then place half the sprigs over each bunch of coals. Put the grill over the coals to heat.
  5. Place the squash on the grill right over the coals and leave it until each slice has gold marks on it, about 4 minutes. Turn and repeat, then place the squash slices in the center of the grill, cover, and cook until the squash is tender, about 30 minutes, turning it twice during the cooking process. If you want the squash very golden, move it back over the coals during the final 5 minutes of cooking.
  6. Mince the rosemary sprigs.
  7. When the squash is cooked, transfer it to a warmed serving platter. Drizzle it evenly with the maple syrup, sprinkle the rosemary sprigs over it, and adjust the salt and pepper. Serve immediately.
    When the squash is cooked, transfer it to a warmed serving platter. Drizzle it evenly with the maple syrup, sprinkle the rosemary sprigs over it, and adjust the salt and pepper. Serve immediately.
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