Change things up by serving grilled acorn squash. These delightful fall fruits add a smooth richness to any meal.
By Christie Vanover | Published January 2, 2016 | Last Updated November 12, 2021
Change things up by serving grilled acorn squash. These delightful fall fruits add a smooth richness to any meal.
Grilled Acorn Squash
Change things up by serving grilled acorn squash. These delightful fall fruits add a smooth richness to any meal.
Ingredients
- Acorn squash
- Olive oil
- Kosher salt
- Black pepper
Instructions
- Heat the grill to medium-high (375-400F degrees).
- Cut the squash in half.
- Season both sides with olive oil, salt and pepper.
- Grill cut side down 15 minutes.
- Flip grill 30 minutes, until fork tender.
Nutrition
Calories: 67kcalCarbohydrates: 12gProtein: 1gFat: 2gSodium: 1166mgPotassium: 393mgFiber: 1gVitamin A: 415IUVitamin C: 12.5mgCalcium: 37mgIron: 0.9mg
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Hi Christie, would you recommend indirect heat for the cut-side down? Or would I need to set them directly over the coals?
Hi Steve. I cook them over direct heat. If they start to cook too fast, I move them to the edges of the coals.
Really? That’s it? No…after the acorn squash is finished add a bit of butter, salt & pepper, chopped spices and dash of brown sugar to infuse and enhance the bbq flavor? Just your done? Hmm…professional BBQ-er?
This recipe is intended to show people the basics of how to cook squash. Everyone is welcome to then dress it up however they want. No need to be rude.
Ignore Anonymous whoever. Basic recipes are good. I was just looking for grill time and direct or indirect cooking. You’re the only site I found that answered my questions. Thanks.
Hi. I just have to say Thank You ladies for the comments re: Anona – HHmmm? ProNetTard? I had the same sentiments when i read that comment. If you can’t be creative with cooking & make it tailored to you own tastes then go to B3tty Cr0cker or some other corporate promo recipe site with your Qs & Coms. Good question to Steve. I’m cooking on gas though (Nor Cali apt living) & can cover so I’ve gotta account for that but seems like it should be shorter time maybe a bit lower heat. I’m trying it with salmon tonight, first time Qing both. I usually do a low-mid heat like my steak & mini golden potatoes last night. But, like Steph, just needed the basics of time & method without all the prep steps. I appreciate not getting a big family story & other (dish) suggestions or variations prior to the main info you’re searching for – recipe Not necessarily necessary – so Thank You, Christie, for just posting what matters. I don’t often search unless i need suggested guidance (as time & temp), more of a cook by feel guy, but if you do this is someone to follow for general facts without any fluff That’s evident by my initial experience. – Good luck to you all & Grill On, Girls! ….. P.S. I don’t Ever make comments on Anything, not a “follower” or on the socials much at all but I really felt compelled to share. Hope it helped some. CHEERS! – B