Grilled Acorn Squash
Grilled Acorn Squash Recipe – Winter squash never tasted so good! Perfectly charred with sweet and savory spices, this side dish is oh-so-warm and comforting. Best of all, it goes with almost any main course you can think of. 🤩
I am one happy girl when squash season rolls around! Now, I’m quick to admit that not everyone raves about squash. But the squash’s mild taste and soft texture make it perfect for customizing with all your favorite flavors. Add a little grilled char to the mix, and squash might just become your new favorite vegetable.
In this recipe, I’ve seasoned up my squash with some delightful flavors. Warm spices like cinnamon and ginger, chili powder, and ample butter and maple syrup make an ultra cozy and delicious side. Plus, it’s super easy to make alongside anything else you might be grilling for your meal. 🙌
Grilled Acorn Squash vs. Other Squashes
So, you might be wondering if all squashes do well on the grill. In my opinion, most kinds of squash do great on the grill. Acorn squash is great for jazzing up with plenty of seasonings because its flavor is mild. But other squashes are equally delicious on the grill.
I love to grill zucchini and yellow squash, butternut squash, spaghetti squash, and even pumpkin! The process is usually similar. Slice, season, and pop them on the grill until they’re fork-tender. Easy, delicious, and nutritious!
Recipe Ingredients
- Acorn Squash – Look for heavy acorn squash with smooth skin and no soft spots, and plan on about half a squash per guest.
- Butter – Melted butter adds rich flavor and helps the dry seasonings adhere to the squash as it grills.
- Flavor – Cinnamon, nutmeg, ginger, salt, and a touch of chili powder all make this squash sensational.
- Maple Syrup gives the squash some sweetness, which pairs amazingly with the warm spices and chili powder. Just brush the squash with maple syrup as it cooks.
- Garnishes – Chopped nuts are my favorite, but you can garnish these bad boys with brown sugar, herbs, cheese, or whatever else rocks your boat.
How to Make Grilled Acorn Squash
Prep the Grill and Squash
- Preheat your gas grill to medium-high heat, aiming for a temperature around 400°F (205°C). Clean your grill grates with a grill brush and oil them lightly with a paper towel dipped in vegetable oil.
Note: If using charcoal, let it burn until it turns ashy white, and then spread the coals out evenly before cleaning and lightly oiling the grates. - Prep Squash – Rinse the acorn squash under cold water to remove dirt, then pat dry with a paper towel. Cut your squash in half lengthwise and scoop out the seeds and stringy bits with a spoon or ice cream scooper.
- Slice – Place squash cut-side down on a cutting board and slice it into slices, wedges, or any other shape you like. Then, arrange the slices in a single layer on the prepared baking sheet. (Photos 1-2)
- Make Seasoning – In a small bowl, mix cinnamon, ginger, nutmeg, salt, and chili pepper. Set the spice mixture aside.
- Season – Brush the top of each slice with half of the melted butter, spice mixture, and, optionally, salt.
Grill the Acorn Squash
- Grill – Once the grill is hot, place the acorn squash slices directly on the grill grates. Cook for about 4-5 minutes on one side before flipping. (Photo 3)
- Baste – Brush the acorn squash with maple syrup and continue grilling until tender, 5 minutes or more, depending on its size.
- Serve – Remove from the grill, garnish, serve, and enjoy! (Photo 4)
Recipe Variations
- Maple bacon acorn squash. Follow this recipe, but garnish with crumbled bacon and chopped green onions for pure delish. 😋
- Hot honey acorn squash. Skip the chili powder and maple syrup, and brush your acorn squash with hot honey during the last phase of grilling. Drizzle a little extra over the cooked squash, along with some goat cheese, dried cranberries, and fresh thyme. 🤤
- Harissa acorn squash. Season your acorn squash with harissa seasoning before grilling. Then garnish it with crumbled feta, diced red onion, and cucumbers for a Mediterranean twist to die for. 🤯
Tips and Tricks
- Make sure to cut the acorn squash into evenly-sized slices for consistent cooking.
- If, despite cleaning and oiling, you find the squash sticking to the grates, a piece of oiled aluminum foil works as a barrier.
- Keep the seeds, coat them with olive oil, and roast them. They make a great garnish or just a snack to munch on while you grill. 😁
Make-Ahead Instructions
Grilled acorn squash tastes best fresh off the grill, so I don’t recommend grilling it beforehand. However, you can prepare your seasonings and cut up the squash up to three days before grilling to save time. Store the cut-up squash in the fridge in an airtight container.
Serving and Storage Instructions
Serve grilled acorn squash hot off the grill with all your favorite garnishes.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat them in your microwave or air fryer for best results.
You can puree leftover squash and freeze it for a cream of squash soup for later. It will last 2-3 months in the freezer.
FAQs
Insert a fork into the squash; it should pierce easily when the squash is ready.
Yep! You sure can if the squash is young enough. Just make sure you grill them long enough so that both the flesh of the squash and its skin are tender.
Sure! If rain ruins your grilling plans, pop your seasoned acorn squash in the oven, set to 375℉ (190℃). Flip once after about 10 minutes and remove them when they are fork-tender.
What Goes With Grilled Acorn Squash
I love to pair grilled acorn squash with grilled meat. It’s just so convenient to cook both side-by-side. Try it with grilled lamb lollipops, boneless chicken thighs, or a juicy flat iron steak. Sometimes, I like to offer another tasty veggie with it, too, such as bacon-wrapped green beans.
More Easy & Delish Side Dishes to Try
- Beautifully Grilled Bok Choy
- Savory Smoked Cabbage
- Perfectly Smoked Pineapple
- Toasty Grilled Bread
- Mouthwatering Grilled Plantains
Conclusion
You will love this sweet and savory acorn squash! Give it a try, and let me know how it turned out for you in the comment section below. 😉
Grilled Acorn Squash
Ingredients
- 2 acorn squash
- 4 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon chili pepper (optional for a hint of heat)
- 2 tablespoons (or more) maple syrup
- ¼-⅓ cup chopped nuts (such as sunflower seeds, pecans, walnuts, etc.)
- Additional salt to taste
Instructions
- Preheat a gas grill to medium-high heat, aiming for around 400°F (205°C).
- Clean the grill grates with a brush and lightly oil them with a paper towel dipped in vegetable oil.
- If using charcoal, let it burn until it turns ashy white. Spread the coals out evenly, clean the grates, and lightly oil them.
- Rinse the acorn squash under cold water to remove dirt, and then pat it dry with a paper towel.
- Cut the acorn squash in half lengthwise, then scoop out the insides (seeds and stringy bits) with a spoon or ice cream scooper. Place squash cut-side down on a cutting board and slice into 1-inch slices, wedges, or desired shape. Try to keep them uniform so they cook evenly.
- Arrange the squash slices in a single layer on your prepared baking sheet.
- Mix cinnamon, ginger, nutmeg, salt, and chili pepper in a small bowl. Set aside.
- Brush each slice with half the melted butter, spice mixture, and optional salt.
- Once the grill is hot, place the acorn squash slices directly on the grill grates. Cook for 4-5 minutes on one side.
- Then, flip the squash halves on the other side. Brush each half with maple syrup and continue grilling until tender, 5 minutes or more, depending on the size of the squash.
- Remove and sprinkle with brown sugar and nuts for sweet squash or herbs for a savory side.
Notes
- Make sure to cut the acorn squash into evenly-sized slices for consistent cooking.
- If, despite cleaning and oiling, you find the squash sticking to the grates, a piece of oiled aluminum foil works as a barrier.
- Keep the seeds, coat them with olive oil, and roast them. They make a great garnish or just a snack to munch on while you grill.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
