Grilled acorn squash is a wonderful dish that is easy to make. You can do so much with it – go sweet or savory, stir fry, roast, or grill, the possibilities are endless!
When shopping for acorn squash, look for one that is heavy for its size and has a nice balance of orange and green coloring. The skin should be dull and smooth, but sometimes the producer may have put wax on it. Shiny skin means that the squash was picked before it was fully mature.
Grilled Acorn Squash
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This grilled squash recipe takes just 10 minutes to prep and 20 minutes to make. You keep the peel on and don’t need to scoop out the squash. All you need to do is slice it and remove the seeds.
You can go with a base recipe by leaving off the honey, but I highly recommend drizzling a little smoked honey on it. Add a little cinnamon and just a pinch of nutmeg, and you won’t have any problem getting the kids to eat their veggies – adults either!
Grilling acorn squash makes it have a firmer texture than cooking it on the stovetop or baking it in the oven when the squash often becomes mushy. If you don’t have a grill, you can also get a similar texture — firm and not soft — by setting the oven to broil.
Put these ingredients on your grocery list, and use these steps below to make grilled acorn squash. While squash is associated with fall and winter, you can cook it on the grill anytime you find it at the store. It’s light and delicious. This grilled acorn squash recipe serves four.
- 1 acorn squash – Seeded and cut into about 8 wedges
- 2 tablespoons grapeseed oil or avocado oil – Choose one of these oils over olive oil when making grilled acorn squash. The grill will get hot. These oils have some of the highest smoke points (445 degrees F for grapeseed oil and 520 degrees F for avocado oil compared to olive oil which is around 400 degrees F).
- Sea salt
- Coarse ground black pepper
- 1 teaspoon garlic powder
- Pinch cayenne pepper
- Optional – Smoked honey
- Optional – You can also add 1 teaspoon Vietnamese cinnamon, ¼ teaspoon ground ginger, 1 tablespoon of brown sugar, and a pinch of nutmeg. In my house, we use Red Ape Cinnamon which is pure cinnamon and certified Palm Oil Free.
How to Make Acorn Squash on the Grill
- Preheat the grill to medium low. Wash and cut the acorn squash. Cut it into 8 wedges, give or take. Remove the seeds.
Drizzle the oil over the squash wedges. Sprinkle with salt and pepper. If using, add cinnamon, ground ginger, brown sugar, and ground nutmeg as well.
Coat the grill with non-stick cooking spray or brush with avocado oil. Or use a grill pan.
Arrange the acorn squash wedges on the grill. Lay them on their sides so they get some nice grill marks. Cook with the lid closed for 10 minutes.
Flip the squash wedges and cook with the lid closed for another 10 minutes or until it is tender.
Remove the squash and serve.
Another variation is to coat them with butter before grilling and toss with balsamic and garlic.
In addition to adding cinnamon and brown sugar, another way to make acorn squash more appealing for kids is to brush the acorn squash wedges with coconut oil instead of the avocado oil. It will give it a sweeter taste.
Making Acorn Squash
Acorn squash is an underrated fruit. Changing up the seasonings will help keep this recipe in your rotation. Cooking it on the grill gives it a much firmer consistency than when you cook it on the stovetop. The grill marks on the squash give it a homecooked authenticity.
You can quarter the acorn squash if you prefer larger pieces. However, you’ll have to increase the cook time. I like cutting it into smaller pieces so they cook faster. Either way, cooking it on the grill is fun and easy to do. You can do this with other winter squash as well. Cooking squash on the BBQ is fun. You can skewer it for shish-ka-bob as well.
We often forget about our grill or it’s not convenient to use because of the weather. However, whenever we do, the meal is fantastic. There’s just something better about foods we make on the grill.
We make most of our food at home rather than going out to eat. We also avoid processed foods. This is because my son has a palm oil allergy and palm oil intolerance. So many premade foods contain palm oil. The good news is I’ve learned to make most all of our foods from scratch. In the process, we are eating so many more fruits and vegetables and are eating healthier overall. We all feel better too. Cooking palm oil free is easy. It just takes time.
Serve acorn squash with grilled pineapple and peppers and cauliflower rice for a healthy meal.
If you make this grilled acorn squash recipe, please let me know in the Comments. I’d love to know how you prepared it, what you served it with, and if you enjoyed it. I often forget about making acorn squash but when I see it at the store, I buy it and make this dish.
Grilled Acorn Squash
- 1 acorn squash
- 2 tablespoons grapeseed oil or avocado oil
- sea salt
- coarse ground black pepper
- 1 teaspoon garlic powder
- pinch cayenne pepper
- Optional: smoked honey
- Optional: 1 tsp Vietnamese cinnamon, 1 tsp brown sugar, ¼ teaspoon ground ginger, and a pinch of nutmeg
- Preheat grill to medium low.
- Wash and then cut the squash into about 8 wedges. Remove the seeds.
- Drizzle the oil over the squash wedges. Sprinkle on the seasoning.
- Use non-stick cooking spray on the grill or use a grill pan.
- Arrange the acorn squash wedges on the grill. Lay them on their sides so they get some nice grill marks. Cook with the lid closed for 10 minutes.
- Flip the squash wedges and cook with the lid closed for another 10 minutes or until it is tender. Do not overcook.
- Remove the squash and serve.