Acorn squash is one of our favorite fall vegetables. I love that it is tasty and one of the easiest to prepare. I am not going to lie here. We started our love affair with this veggie shortly after we were married when we tried out a Roasted Root Vegetable dish that we still make today. I’ll have Jason make that this fall on the grill to share on the blog. It is incredible! In the meantime, we’ll share our favorite delicious grilled acorn squash recipe.
One important way to keep yummy, healthy food in your meal rotation is to choose recipes that are easy to make, using ingredients you already have and minimize the time it takes to prepare them. We’re all super-busy, right? This recipe combines all of those into one! You will make it more than once! This is one to take the concept and apply it to other squashes as well like the Smoked Butternut Squash, Grilled Patty Pan Squash or the Grilled Kuri Squash – all of these would taste amazing with the butter/honey/cinnamon mixture below.
Step One: Cut the squash in half and remove the seeds from the center with a spoon. Then, slice each half into one inch slices. Brush with one tablespoon of olive oil and sprinkle with salt and pepper.
Step Two: Mix the melted butter, honey and cinnamon in a small bowl. Whisk and set aside.
🔥 Grilling Instructions
Step One: Heat the grill to 350 degrees. Once the grill has come up to temperature, place the prepared acorn squash on the GrillGrate and grill for three minutes and carefully flip them over.
Step Two: Brush the honey, butter, and cinnamon mixture over the top of the freshly grilled side. It will start to caramelize.
Step Three: Grill for three more minutes and flip. Brush again with the honey mixture and remove from the grill.
Step Four: Remove it from the grill and serve with your favorite fall dishes.
📌 Items to Note
We have had a couple readers say that it took longer than three minutes on each side to get their acorn squash tender. We have tested it again and we are pretty close to 3-4 minutes but we use a Kamado-style grill with a GrillGrate. That provides gives heat all the way around which might be the answer! I adjusted the recipe instructions to remove the squash when it it is fork-tender.
Readers also told us that they double the sauce because it is so good! Awesome idea! I’m on it too!
💡 Recipe Tips
Don’t skip the olive oil on this step or the squash may stick to the grill.
There is no need to try to peel the skin off. When it is cooked, the skin will be very easy to separate, so we serve this with the skin still attached.
Grilled Patty Pan Squash – If you have never tried this veggie but have seen these at the farmers market, you need to grab a few and grill them up! They are so tasty and just perfect for grilling.
Asian Bacon Green Bean Bundles – These are out of this world! I love presenting a little package of yumminess to go on a side of grilled chicken or steak! Give it a try. The Asian sauce adds just enough flavor to make it different!
Grilled Honey Acorn Squash
- 1 Acorn Squash
Honey Cinnamon Sauce
- 1 tbsp Olive Oil
- 1 tbsp Honey
- 2 tbsp Butter melted
- 1/4 tsp Cinnamon
- Salt and Pepper to taste
Prepare the Sauce
- Combine honey, melted butter and cinnamon in a bowl and mix, set aside
Prepare the Acorn Squash
- Cut the acorn squash in half and remove the seeds with a spoon
- Cut into 1/2 inch slices
- Brush the slices with olive oil and sprinkle with a little salt and pepper. The olive oil will minimize any potential sticking on the grill.
Grill the Acorn Squash
- Heat the grill to 350 degrees
- Place the acorn squash on the grill and let cook for three minutes
- Turn the squash over and brush with the honey cinnamon mixture
- Cook for another three minutes, or until the squash is fork-tender
- Brush again right before removing from the grill