Grilled Acorn Squash

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This Grilled Acorn Squash is sliced into wedges, brushed with olive oil, and finished with a maple cinnamon butter glaze that caramelizes beautifully on the grill. Just $1.02 a serving, ready in about 15 minutes, and the kind of vegetable side dish that makes everyone at the table ask for seconds.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: Grilled Acorn Squash

Servings:

Calories: 126kcal

Author: Carrie Barnard

Cost: $4.09, $1.02 per Serving

Ingredients

1 acorn squash
1 tablespoon olive oil
1 tablespoon maple syrup
2 tablespoons butter melted
1/2 teaspoon cinnamon
Salt and pepper to taste

Instructions

Preheat the grill to 350°F.
Cut 1 acorn squash in half and scoop out the seeds. Slice into 1/2-inch-thick wedges.
In a small bowl, whisk together 1 tablespoon maple syrup, 2 tablespoons melted butter, and 1/2 teaspoon cinnamon. Set aside.
Brush both sides of the squash slices with 1 tablespoon olive oil, then season lightly with salt and pepper.
Place the squash on the grill and cook for 3 minutes. Flip and brush generously with the maple cinnamon butter mixture.
Grill for another 3 minutes, brushing again with the maple butter mixture.
If the squash slices are thick, continue grilling for an additional 2–3 minutes per side, or until fork-tender.
Brush once more with the maple cinnamon butter just before serving. Serve warm.

Notes

Cut evenly for consistent cooking: Try to keep the squash slices the same thickness so they cook evenly and caramelize at the same rate.

Oil the grill grates: Lightly oiling the grill grates helps prevent sticking, especially since the maple syrup can caramelize quickly.

Watch for flare-ups: The butter and maple syrup may cause flare-ups on the grill. Move slices to indirect heat if needed.

Don’t overcook: Acorn squash should be tender but still hold its shape. Overcooking can make it mushy.

Nutrition