Ingredients
4 1/2 to 5 pounds winter squash, such as pumpkin, kabocha, or calabaza, halved, seeded, and cut into 1-inch wedges
1/4 cup extra-virgin olive oil, plus more for grill
Coarse salt and freshly ground pepper
Preparation
Heat grill to medium. Preheat oven to 350 degrees, with rack in center. In a large baking pan, drizzle squash wedges with oil, and season with salt and pepper; toss to coat. Arrange wedges, flesh sides down, in a single layer. Roast squash 15 minutes; turn wedges, and continue roasting until squash is fork-tender, 15 to 20 minutes more.
Lightly oil grill, and transfer roasted squash, flesh sides down, to grill. Cook, turning once, until browned and heated through, about 5 minutes. Serve warm.
