Grilled Acorn Squash Food

GRILLED ACORN SQUASH RECIPE

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.

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 ACORN SQUASH

Steps:

• Preheat the grill to high heat. Clean the grill and then reduce the heat to low (grill temperature should sit around 300-350 degrees).
• Slice the acorn squash in half. Remove all the seeds with a spoon. Then slice into 8 segments.
• Drizzle grapeseed oil oven the acorn squash and sprinkle the salt, black pepper, garlic powder on the acorn squash. Rub with fingers then add a dash of cayenne.
• Spray the grill with non-stick cooking spray. Place the acorn squash segments on the grill. Grill with lid closed for 20 minutes. Flipping at the 10 minute mark.
• Remove the acorn squash once tender. Drizzle with honey and serve immediately.

GRILLED ACORN SQUASH

Steps:

• Preheat. Preheat your grill for two-zone cooking (around 350 degrees F overall temperature).
• Season the squash. In a medium bowl, combine the melted butter, brown sugar, apple cider vinegar, grated garlic, soy sauce, and black pepper. Brush all sides of the acorn sides with the brown sugar butter mixture.
• Grill. Place each squash wedge on the direct heat side of the preheated grill and cook for 1-2 minutes per side. The sugars will caramelize and brown quickly. Move the squash over to the indirect heat side of the grill, close the lid, and cook for 30 minutes, turning every 5-7 minutes to help them cook evenly. Squash should be crispy on the outside and fork-tender on the inside. An internal thermometer should read around 210 degrees F when inserted into the flesh of the squash.
• Serve immediately. Remove the squash to a serving platter and sprinkle with some additional salt, to taste, if desired.

GRILLED MAPLE-GLAZED ACORN SQUASH

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.

GINGERED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
• Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.

ACORN SQUASH IN FOIL ON THE GRILL

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.

EASY GRILLED SQUASH

Steps:

• In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.