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Grill the slices of squash for 5-6 minutes per side, although a little extra is nice to ensure that they're browned and caramelized.Īnd that's it! You're done! Serving Grilled Winter Squash We grill most things over medium direct heat on a gas grill, which is about 400F. "Cook them however long you cook everything else" isn't very useful as a cooking instruction. We usually leave them on for however long we grill other things, which is usually salmon or bratwurst nowadays. If you want to add other seasonings, do so after cooking otherwise, the spices run the risk of burning. If your squash isn't well coated, they will dry out, may not cook thoroughly, and won't caramelize. I usually drizzle olive oil over a pile of slices and rub it on each one.
GRILLED ACORN SQUASH SKIN
My buttercup squashes have been easy to cut, and we eat the skin and all.Ĭoat each slice of squash with a small amount of oil. If the skin of your squash seems extra hard or thick, you will probably want to peel it. Peel the squash if desired, although I usually don't. You want the slices to be the same thickness aim for ¼ to ½ inch thick. And of course, this cooking method won't work for spaghetti squash.įirst, cut your squash in half and scoop out the seeds, then slice your squash. I have not tried cooking acorn squash this way I don't like it in general because it's so hard to cut. It's a little sweeter than butternut squash.īutternut squash also works, though it may need to be cut slightly thinner or cooked slightly longer. I'm thrilled that my CSA grows it each year. It's a turban squash, similar to kabocha, which I first had in Japan (after it was cooked on a grill, no less).
![grilled acorn squash grilled acorn squash](https://i.ytimg.com/vi/4DuBCm6j_08/hqdefault.jpg)
Which squash to grill? My favorite is buttercup squash. But it's not nearly so delicious as grilling it. I've had great luck getting squash done that way, steamed with a cup of water. I never had luck with that my squash was either not quite done, or mushy.Ĭooking your squash whole in the Instant Pot (affiliate link) is a great way to go if you want puree. So many recipes say to cut the squash in half, or leave it whole, and bake it or steam it. As such I didn't know much about what to do with it. That's right - no butternut or acorn squash in my early life. I'm pretty sure I went my first 25 years of life without having tried any kind of winter squash. If the squash dries out, it won't caramelize, which would be sad. How long do they take? As Alex says, just as long as anything else he's grilling.Ī little olive oil on the slices keeps them from sticking or drying out (as many vegetables will do otherwise). Grilling slices of squash ensures that they cook quickly. It's so good, that Alex and I really don't eat it any other way. As the flames cook it, it caramelizes and becomes sweeter. Omit the paprika and cumin, substitute honey for the maple syrup, and add 2 tablespoons soy sauce and 1 tablespoon minced fresh ginger to the butter.My absolute favorite way to cook and eat winter squash is to grill it. Grilled Acorn Squash Wedges with Soy-Honey-Ginger Butter Transfer to a platter, drizzle with any remaining butter, and serve. Move to the indirect portion of the grill, close the lid, and cook until tender, another 10 to 15 minutes. Put the wedges on the grill directly over the fire (use a perforated grill pan if you have one) and cook, turning as needed, until they are well browned, 4 to 8 minutes per side. Pour the flavored butter into a large bowl, add the squash wedges, and toss until they are evenly coated. Increase the butter to 12 tablespoons (1 1 ⁄ 2 sticks). After removing the seeds, cut the squash into 1- to 1 1 ⁄ 2-inch wedges. Grilled Acorn Squash Wedges with Smoky Maple Butterįaster, with more tasty surface area for the flavored butter to coat: Prepare a medium indirect fire. Close the lid and cook until the flesh is fork-tender, 25 to 45 minutes, depending on the size start checking doneness at 20 minutes. (You can prepare the squash up to this point several hours in advance, cover, and refrigerate until you’re ready to grill.)ģ. Put the squash on the grill directly over the fire, skin side down. Pour any remaining butter into the wells of the squash. Brush the seasoned butter over the cut sides and interior of the squash. Remove from the heat and stir in the maple syrup. Add the paprika and cumin and stir until fragrant. Melt the butter in small skillet over medium heat. If necessary, take a thin slice of the uncut side so the squash half sits on the cutting board without rocking. Use a spoon, serrated grapefruit spoon, or melon baller to remove all the seeds and fibers. Make sure the grates are clean.Ģ. Cut the squash in half from top to bottom. 1. Start the coals or heat a gas grill for medium direct cooking.