Turn down the heat to medium-low and simmer for 2 to 3 minutes. While the squash is grilling, bring the maple syrup, cranberries and ginger to a boil in a saucepan over high heat.Transfer to the squash to a serving plate and cover the plate with foil to keep the squash warm while you grill the remaining batch(es). Grill the squash until it is tender and dark grill marks appear, about 7 minutes.Close the grill so that the upper grates make contact with the squash without pressing it. Place the squash on the grill, buttered side down, and brush more butter on the other side. Working in batches as needed, brush melted butter onto as many slices of squash as will fit on your grill.Slice the acorn squash in half lengthwise and then slice it into 1/2-inch thick slices crosswise.Preheat the panini grill to medium-high heat.Using a spoon scoop out seeds and extra flesh. Slice acorn squash in half, lengthwise, and remove any stem. If using a gas grill, preheat grill for medium heat. 1/2 teaspoon grated fresh ginger or a pinch of ground ginger Prepare grill for direct/indirect or two-zone cooking using lump charcoal.Place the squash slices on the grid and cook until dark grill marks appear, about 10 minutes. Mix together the chili powder, ground cinnamon, and Sweet & Smoky Seasonings and sprinkle over the squash. Cut the squash into -inch rounds, then cut each round into a half-moon coat with olive oil. Prep time: 9 minutes | Cook time: 21 minutes | Total time: 30 minutes Set the EGG for direct cooking at 350F/177C. Grilled Acorn Squash with Cranberry-Ginger Maple Syrup Just cut away the flesh with your fork or go ahead and pick up the slices with your hands and eat ’em like melon (I won’t judge!). Everything that I’ve read seems to indicate that while it probably isn’t harmful to eat it, many people just choose not to do so. Speaking of those dark scalloped acorn squash edges…the question of whether to eat the peel or not arises. In the unlikely event that you have syrup left over, someone please try it on some pumpkin pancakes and report back! I have a feeling the combination would be out of this world. It’s sweet, fruity and gingery all at the same time and works wonderfully with the naturally sweet acorn squash.

It sounds cliché to say it, but the cranberry-ginger maple syrup really does taste like the holidays. Plus, I think the grill marks are actually kind of pretty too (especially with the dark scalloped edges of the acorn squash). Grilling the acorn squash on the panini press is much faster than roasting – this dish took only 30 minutes, start to finish. It’s the simplest of all the dishes I’m sharing and, arguably, makes the best use of the press. Acorn squash is a perfect candidate for this treatment, and it will be a fantastic accompaniment to anything you choose to serve it with.įall is here with this Grilled Acorn Squash.When I first started brainstorming ideas for Thanksgiving dishes I could prepare on a panini press, this one was actually the first to pop to mind. Sometimes it’s about respecting the basic beauty of an ingredient, and letting it shine. Bake at 350F for 20 minutes until fork tender. Place on a serving dish drizzle with reserved marinade. Cook acorn squash, covered with grill lid, over medium-hot coals (350° to 400°) about 10 minutes on each side. Brush squash with remaining tablespoon oil.

This was ridiculously simple, and riDICulously delicious. Place squash on sheet pan and drizzle with melted butter, maple syrup and a pinch of salt and pepper. Remove squash from marinade, reserving marinade. I could find pretty little acorn squashes at a local farmer’s market, so of course I just had to bring them home and have a little Fall-inspired goodness. In the evenings the weather would finally start to break and allow me to actually be outside! Hooray! And since I can be OUTside instead of INside, I was always trying to find ways to mix my need for Fall food with the realities of Fall in Texas.

When we lived in Texas, however, “Fall” still meant 90 degree days. This time of year in particular, I crave cooler weather, crisp evenings, and the wonderful foods that inevitably come with it. I’m just not one of those people who is cut out for humid, steamy, scorching hot weather. I believe I have made myself abundantly clear in past posts that I am NOT a fan of hot weather. Too cold where you are to grill outside? Grab an indoor grill pan and get the same smoky and luscious flavor! Place the stuffed squash on the unheated portion of the grill, over a drip pan, or wrap it in aluminum foil. This Grilled Acorn Squash is a perfect transition from Summer months (um hello, grilling!) to Fall flavors. Preheat the grill and prepare for indirect cooking. And few things scream FALL like fall & winter squash varieties. Fall means not only a change in season, but a change in seasonal foods available.

Grilled acorn squash