Grilled Clams with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While heating, toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.

   Tip: Grilling the squash adds a subtle smoky depth to the puree.

2. 2

   Place the squash directly on the grill grates using a grill basket or wrapped in foil packet. Grill for 25-30 minutes, stirring occasionally, until very tender and lightly charred.

   Tip: The squash should be soft enough to easily mash with a fork.

3. 3

   While squash grills, heat 2 tablespoons of butter in a small skillet over medium heat. Add sage leaves and cook until crispy, about 3-4 minutes, then set aside on paper towels.

   Tip: Don't let the butter brown too much or the sage will burn.

4. 4

   In the same skillet with sage-infused butter, add minced garlic and sauté for 1 minute until fragrant. Pour in the vegetable broth and bring to a simmer.

   Tip: Reserve 2 tablespoons of the sage-butter mixture for drizzling.

5. 5

   When squash is tender, transfer to a food processor with the garlic-broth mixture and remaining 4 tablespoons of butter. Puree until smooth, then season with nutmeg, salt, and pepper to taste.

   Tip: For a chunkier texture, pulse the squash instead of fully blending it.

6. 6

   Arrange clams on the grill grates, hinge-side down. Grill for 4-6 minutes until shells begin to open, then carefully remove from heat.

   Tip: Discard any clams that don't open after cooking.

7. 7

   Spread a generous spoonful of butternut squash puree onto each toasted bread slice or directly onto the plate. Top with 2-3 open clams.

   Tip: Warm the puree in a saucepan if it cools while you're grilling the clams.

8. 8

   Drizzle the reserved sage-butter mixture over the clams and squash. Garnish with crispy sage leaves and serve immediately with fresh lemon wedges.

   Tip: Squeeze fresh lemon juice over everything just before eating for brightness.