Celebrate fall flavors with this easy Grilled Acorn Squash recipe. The nutty flavor of acorn squash is a staple in grocery stores during this time of the year, making it a perfect side dish for holiday meals or even weeknight dinners. This elegant, yet simple, recipe is sure to delight.
Table of Contents
Fall squash recipes are some of our favorite to cook on grill. This grilled squash recipe is perfect as a side dish or to add to a grilled squash salad.
Acorn squash is sliced into rounds, seasoned with a fragrant dry rub, grilled, and then toped with a sweet maple glaze. The flavor combination is just magical!
Ingredients for Grilled Acorn Squash
- Acorn Squash – You can substitute with butternut squash in a pinch, but the texture and size of acorn is the best option for this recipe.
- Unsalted Butter – Melt the butter and then combine with the dried seasonings.
- Seasoning: we use a combination of Brown Sugar, Chili Powder, Cinnamon, Kosher Salt, and Black Pepper
- Pure Maple Syrup – Use the real stuff, not the corn syrup stuff. It’s glazed at the end for flavor. You can also use honey in place of the syrup. Or consider hot honey for a fun twist.
- Optional Toppings: pumpkin seeds, or other favorite seeds, for crunch and texture.
Preparation
- Begin by placing the acorn squash on a cutting board. With a sharp knife, cut the squash in half lengthwise. Clean the flesh and seeds out the interior of the squash using a large spoon.
- Then cut the halves in half again through the poles (stems). Finally, cut the quartered acorn squash into slices about 1/2 inch thick.
- In a small bowl combine the dried seasoning ingredients.
- In a small saucepan over low heat melt the butter. Remove from heat and add to the bowl with the dried seasonings, and whisk to combine.
- Season the squash slices with the butter/rub mixture. You can toss the acorn squash slices in bowl with the seasoning or brush it on both sides of the slices to coat.
Troubleshooting: Do not add the dry seasonings with the butter over heat or the sugar will caramelize. Melt butter first, then add to a bowl with the dry seasonings and stir to combine.
How to Grill Acorn Squash Slices
- Preheat Grill: Set up for indirect cooking using lump charcoal targeting 350 – 400 degrees Fahrenheit in the cooking chamber. See below for gas grill.
- Grill Acorn Squash: Place the squash slices on the grill grates over direct heat. Grill for about 7 minutes or until dark grill marks appear. Flip and grill the other side for an additional 3 – 5 minutes. If the squash is not fork tender, move them to indirect heat and close the lid. Continue grilling indirect until they are fork tender and then remove from grill.
- Maple Syrup Glaze: Immediately apply a glaze of maple syrup to the grilled acorn squash using a brush. Serve warm. Garnish with pumpkin seeds or fresh pomegranate seeds.
*For gas grill: Preheat your grill on high heat for about 10 minutes. Once hot, reduce to medium heat. (you want the grill grates hot).
Tips
- The skin of the acorn squash softens once grilled. If you still find it tough, you can remove it before eating.
- This dish isn’t just a perfect holiday side dish but can also serve as a main dish. Pair it with some grilled chicken or steak for a wholesome meal.
- Embracing the essence of this time of year, this dish is perfect for limited-time fall menus or as a highlight for your holiday meals.
Fire up that grill and savor the tantalizing blend of savory spices and the sweetness of maple syrup with the richness of acorn squash!
Frequently Asked Questions
Yes, the skin will soften as you roast or grill it. If it’s still too hard you can easily remove it when you eat it. Remove the seeds and pulp before cooking.
If it softens enough yes, you can eat it. It’s safe to eat. It should soften as you cook it. If you don’t like the flavor or texture you can remove it before eating.
Butternut squash and delicata squash are great substitutions. Just adjust cooking time to account for the various sizes of those squashes.
What to Serve With Grilled Acorn Squash
We always use this as a side dish for other grilled main dishes with a fall feel since the grill is already on.
- Grilled Lamb Chops – These are cooked hot and fast in minutes. Tender and delicious with this recipe.
- Grilled Chicken – We add a nice cranberry and chipotle glaze over the top as the chicken finishes.
- Grilled Duck – We coat with a hazelnut crust and cook the duck to medium rare. Incredible. Recipe found in our cookbook, Fire + Wine.
Other Fall Recipe Ideas
We have several fall recipe ideas for the grill and smoker. But here are some of our favorites.
- Butternut Squash Soup – Creamy and delicious from smoked or roasted butternut squash.
- Butternut Squash Mac and Cheese – Yes, we smoked butternut squash and then turn it into a puree for an amazing Mac and Cheese recipe.
- Grilled Brussels Sprouts: Blanched and grilled crispy Brussels sprouts are finished with a balsamic drizzle.
We also have a number of inspirations in our Thanksgiving recipe ideas article.
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.
Now on 2nd edition
Fire + Wine Cookbook
“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review
Grilled Acorn Squash recipe with Maple Syrup Glaze
Equipment
Ingredients
- 1 acorn squash, cut into ½ inch slices, (see notes below)
- ¼ cup maple syrup
Seasoning
- ¼ cup unsalted butter
- 1 tablespoon dark brown sugar
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon coarse black pepper
Optional Toppings
- 1 tablespoon pumpkin seeds or pomegranate seeds
Instructions
- Preheat Grill: For charcoal grill: Set up for indirect cooking, using lump charcoal targeting 350 – 400 degrees Fahrenheit in the cooking chamber. For gas grill: Preheat your grill on high heat for about 10 minutes. Once hot, reduce to medium heat. (you want the grill grates hot).
- Season Squash: In a small bowl combine the dried seasonings. Heat butter in a small sauce pan over low heat. Once butter is melted, remove and add to the bowl with the dried ingredients and stir to combine. Season the squash with the butter/rub mixture. You can toss in a bowl, or brush on both sides using a kitchen safe brush to coat both sides.
- Grill: Place the squash slices on the grill grates over direct heat. Grill for about 7 minutes or until dark grill marks appear. Flip and grill the other side for an additional 3 – 5 minutes. If the squash is not fork tender, move them to indirect heat and close the lid. Continue grilling indirect until they are fork tender and then remove from grill.
- Glaze: Immediately glaze the acorn squash slices with the maple syrup using a brush. Serve warm. Garnish with pumpkin seeds or fresh pomegranate seeds.
Notes
- Begin by placing the acorn squash on a cutting board. With a sharp knife, cut the squash in half lengthwise. Clean out the flesh and seeds of the squash using a large spoon.
- Then cut the halves in half again through the poles (stems). Finally, cut the quartered acorn squash into slices about ½ inch thick. See photos in post for visual.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
