It’s mid September and in between summer and fall. You know how that goes. Well, this recipe is perfect for this time of the year. We pulled together Jason’s summer herbs that are still thriving, along with a yummy fall acorn squash, and combined them to make a delicious grilled acorn squash side dish. Jason will be enjoying them in his lunch this week!
Acorn squash is so easy to prepare that I’m surprised that some folks shy away from it. Go to the store and give them a try! They are so yummy and so easy to prepare. Aren’t they just gorgeous?
It is most common to bake or roast acorn squash. You have probably even had it with the cinnamon or butter. Jason grew up eating it like that and his dad even put bacon on it. I bet the fat from the bacon would be incredible instead of using butter so put that in your thinking cap for later!
Prepare the Acorn Squash
Cut the squash in half and clean out the center of with a spoon. The seeds come out very easy. Place the half of the squash on the cutting board and cut it into ½” slices.
Prepare the Herb Glaze for the Grilled Acorn Squash
Combine the 2 tsp olive oil, ½ tsp garlic salt and 2 tbsp of fresh herbs. You can pick herbs that you have readily available. We used a mix of rosemary and thyme as you can never go wrong with that combination! You can use dried as well, but cut the amount in half as they tend to have a stronger flavor once they have dried.
Tip: I like to add a little bit of olive oil to the squash before I put them on the grill so they don’t stick. I suggest just brushing the squash with a bit with plain olive oil, and then before you flip, the squash, brush with the olive oil mixture.
Preparing the Grill for the Herbed Acorn Squash
Setting up the grill for the acorn squash is simple. Set it up for direct heat and bring it up to 350 degrees. I used the GrillGrate on top of the grating to leave nice, crisp sear marks. I also find it is easier to clean.
After the grill is up to temperature, place the acorn squash slices with the oiled side down. Let them cook for three minutes.
Brush the olive oil mixture on the top of the slices and flip them over. Brush the top side with the olive oil mixture and let it cook for another three minutes.
In just a few minutes, the grilled acorn squash is done and ready to serve!
Grilled Acorn Squash with Herbs
- 1 acorn squash
- 2 tbs olive oil separated
- 2 tbs minced fresh herbs or 1 tbs of dried herbs we used rosemary and thyme for this recipe
- 1/2 tsp garlic salt
- Heat grill to 350 degrees
- Mix 1 tbs olive oil with herbs and set aside
- Cut squash in half, remove the seeds in the middle and cut into 1/2 inch slices
- Brush with 1 tbs olive oil without herbs and place on the grill
- Grill for three minutes and turn. Brush the herbed olive oil on the freshly grilled side
- Grill another three minutes and brush again. Sprinkle with fresh herbs prior to serving