Grilled Acorn Squash–Fall in Texas
Welcome Fall produce! A little olive oil, a sprinkle of salt & pepper, some fresh herbs, and POOF! You have a delicious and nutritious side dish ready for your family in no time.
Servings Prep Time
4people 5minutes
Cook Time
10-15minutes
Servings Prep Time
4people 5minutes
Cook Time
10-15minutes
Ingredients
Instructions
  1. Preheat the grill to medium high heat. Alternately, preheat a grill pan over medium high heat if you can’t grill outdoors.
  2. Cut the acorn squash in half, and scoop out the pulp and seeds. Slice the squash into 2 inch wide slices.
  3. Toss slices of squash with olive oil, salt, pepper and thyme.
  4. Grill for 10-15 minutes, turning occasionally to make sure you get the pretty grill marks and the squash is fork tender.
  5. Serve and enjoy this beautiful grilled Fall vegetable year-round!
Recipe Notes

Ah, simplicity and big flavor.  A classic combination.  What is so great about this recipe is that you can use any firm squash and get similar (but tasty!) results.  Can’t find acorn squash?  Try butternut squash, kabocha, or delicata.  They would all grill up nicely.

Too cold to head outside to the grill?  No problem!  Grab your grill pan and get going!  Oh, don’t have one?  Well, this is my grill pan of choice, and I LOVE it.   The Staub grill pan is a little bigger in surface space than some others I’ve seen, and works great for everything from vegetables like this Acorn Squash to meats other veggies.  I’ve even grilled full ears of corn with this thing.  Heck, I don’t use it only when it’s too COLD outside to grill, but I even use it when it’s HOT to stand at the grill.

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