Grilled Sardines with Butternut Squash

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the sardines dry with paper towels and lightly score the skin in a crosshatch pattern to help them cook evenly.

   Tip: Dry fish prevents sticking and helps develop a better crust on the grill.

2. 2

   Toss the butternut squash wedges with 3 tablespoons of olive oil, half the minced garlic, salt, pepper, and thyme sprigs. Arrange them on the grill in a single layer and cook for 15-18 minutes, turning halfway through, until caramelized and tender.

   Tip: Place squash pieces perpendicular to the grill grates to prevent them from slipping through.

3. 3

   While the squash cooks, prepare the sardine seasoning by mixing the remaining 2 tablespoons of olive oil with the remaining minced garlic, red pepper flakes, sea salt, and black pepper in a small bowl.

4. 4

   Once the squash is nearly done, brush both sides of each sardine generously with the garlic-oil mixture. Place them directly on the grill grate and cook for 3-4 minutes per side until the skin is crispy and the flesh is just opaque.

   Tip: Sardines cook quickly, so don't walk away from the grill during this step.

5. 5

   In the final minute of cooking the sardines, quickly grill the lemon halves cut-side down until caramelized and juicy.

6. 6

   Transfer the grilled sardines and butternut squash to a serving platter. Scatter the fresh sage leaves over the top and drizzle everything with aged balsamic vinegar.

   Tip: For extra flavor, you can quickly fry the sage leaves in a separate pan with a bit of olive oil until crispy before scattering.

7. 7

   Serve immediately with the grilled lemon halves on the side for guests to squeeze over their portions.