GRILLED ACORN SQUASH RECIPE
This grilled acorn squash recipe makes a great side dish for turkey, prime rib, lamb, or duck. Try it the next time you're making a fancy meal.
Provided by Derrick Riches
Categories Side Dish
Time 22m
Yield 4
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Cut the acorn squashes in half. Remove the seeds and strings.
- To make them balance better on the grill, turn them over and cut a 1-inch strip about 1/2-inch deep to create a flat bottom from the rounded exterior.
- In a small bowl, combine the butter, brown sugar, walnuts, and nutmeg. Spoon the mixture into the squash halves.
- Preheat the grill and prepare for indirect cooking. Place the stuffed squash on the unheated portion of the grill, over a drip pan, or wrap it in aluminum foil before placing on the grill. Allow the squash to cook for 15 to 18 minutes or until it is tender.
Nutrition Facts : Calories 450 kcal, Carbohydrate 38 g, Cholesterol 62 mg, Fiber 5 g, Protein 5 g, SaturatedFat 16 g, Sodium 196 mg, Sugar 27 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
ACORN SQUASH IN FOIL ON THE GRILL
If you like acorn squash this is a tasty recipe and one that smells great on the campfire. I like it cause you can leave it and forget about it for 30 minutes at a time.
Provided by LAURIE
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place each piece of squash cut side down in a separate sheet of heavy duty foil.
- Wrap tightly and seal.
- Place on coals or on top of grill, med heat.
- Cook for 30 minutes.
- Open foil carefully, turn over and spoon mixture of remaining ingredients into the cavities of the squash.
- Reseal foil and cook for additional 30-40 minutes or until tender when fork tested.
Nutrition Facts : Calories 153.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 421.9, Carbohydrate 31.4, Fiber 3.3, Sugar 8.7, Protein 1.8
ORANGE-GLAZED GRILLED ACORN SQUASH
Steps:
- Preheat the oven to 350 degrees F.
- Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
- While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.
- Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.
GRILLED MAPLE-GLAZED ACORN SQUASH
These sweet and spicy squash "ribs" are the perfect barbecued fall side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
- Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
- Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
- Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
- Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
- Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.
GRILLED SUMMER SQUASH
Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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