Tender, caramelized, and perfectly charred grilled acorn squash will make you happy it’s finally fall. But there’s no need to wait. Celebrate the vibrancy of the holiday season, even if it’s the middle of July.
Squash and pumpkins are common fare in my part of the world. And we don’t limit ourselves to just the flesh of the fruit. We also enjoy the leaves and flowers. So it was a little hard to get used to only being able to get the squash.
But, hey, we need to be adaptable, right? I did, however, have no problem adapting to using this amazing vegetable for sweeter treats. So when we slapped this acorn squash on the grill, we seasoned it with a little maple syrup and holiday spices and enjoyed it immensely.
Butternut vs. Acorn Squash
They’re both great on the grill, but the textures and flavors are slightly different. Butternut is nuttier, its flesh is smoother, and it purees very well for cream soups. The peel, while edible, is really hard (think crackers).
The acorn squash is more fibrous and slightly watery, and because of its shape, it’s hard to peel. So cutting it into wedges or in half without peeling is a shortcut, and the edible skin becomes tender when cooked. Grilling concentrates the flavors, caramelizes the natural sugars, and the smoky side effects are an added bonus.
How to Grill Acorn Squash
Wash, remove the seeds, and cut the squash into wedges or in half. Brush with melted butter, sprinkle on the spices, and grill. Brush the wedges with maple syrup halfway through, when flipping them.
Recipe Notes
- Cut the squash in half, scoop the seeds out, drizzle with melted butter, and sprinkle with the seasoning mix if you don’t want to take the time to cut it into wedges. Put it on the grill cut-side down, then halfway through, flip it over and add more butter and maple syrup.
- Garnish the grilled squash slices with crumbled bacon and chopped green onions for a sweet and salty treat.
- For a savory side, leave out the maple syrup and use poultry seasoning instead of the holiday spices.
- Toast the nuts and seeds for more nuttiness to garnish the squash.
Make-Ahead and Leftover Makeovers
You can clean and cut the squash a day or two ahead and store it in an airtight container. Brush with melted butter and sprinkle the spice mix on them while the grill is heating up, and proceed as usual.
Grilled squash will stay fresh for 3-5 days in the fridge or for 8-10 months in the freezer. Leftovers are wonderful in stews, salads, and pumpkin pie. It also makes a nice replacement for sweet potatoes in soup.
What Pairs With Grilled Acorn Squash
The squashiness goes well with roast pork or grilled chicken, rice pilaf, and roasted broccoli. If you leave out the spices and cut the squash in halves instead of wedges, you can stuff it with sausage, dirty rice, or Caribbean beans and rice.
More Easy Grilled Side Dishes to Try
By Imma
Looking for more recipes? Follow on…
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
American
-
Clean the grill grates, dip a paper towel into vegetable oil, and oil the grates.
-
If using a gas grill, preheat it on medium-high heat until it reaches around 400°F (205°C). For charcoal, let it burn until it turns ashy white, and spread the coals out evenly.
-
Rinse the squash to remove dirt and debris, and then pat them dry.
-
Cut them in half lengthwise and scoop the seeds and stringy bits out with a spoon. Place the squash cut-side down on a cutting board and slice into 1-inch wedges or other desired shape, making them as uniform as possible so they cook evenly.
-
Arrange the slices in a single layer on a greased and parchment-paper-lined baking sheet.
-
Melt the butter, then mix the cinnamon, nutmeg, ginger, and red pepper in a small bowl.
-
Brush the slices with half the melted butter, sprinkle on the desired amount of spice mixture, and sprinkle with a little optional salt.
-
Once the grill is hot, place the slices right on the grates and grill them for 4-5 minutes on one side.
-
Flip them onto the other side, brush the slices with butter and maple syrup, and continue grilling until tender (about 5 minutes, depending on the thickness).
-
Remove from the grill, garnish with the chopped nuts, and serve with the rest of the melted butter and maple syrup on the side.
- Cut the acorn squash into similar-sized slices for even cooking.
- If the squash sticks to the grates, a piece of oiled aluminum foil will keep them together
- Please keep in mind that the nutritional information is a rough estimate and can vary widely based on the ingredients used in the recipe.
Serving: 4wedges| Calories: 272kcal (14%)| Carbohydrates: 30g (10%)| Protein: 5g (10%)| Fat: 17g (26%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 7g| Trans Fat: 0.4g| Cholesterol: 24mg (8%)| Sodium: 249mg (11%)| Potassium: 865mg (25%)| Fiber: 5g (21%)| Sugar: 2g (2%)| Vitamin A: 1081IU (22%)| Vitamin C: 25mg (30%)| Calcium: 103mg (10%)| Iron: 2mg (11%)
Course: Side
Cuisine: American
Diet: Gluten Free, Vegetarian
