Smoky Maple Grilled Acorn Squash

Smoky Maple Grilled Acorn Squash

Grilled acorn squash rings pick up smoky char while maple syrup glazes the edges sweet and sticky.

Total 35 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Acorn squash is sliced into rings, brushed with a smoky maple butter, and grilled until tender with charred edges. The combination of smoke, sweetness, and a hit of cayenne makes this a satisfying side for autumn cookouts or alongside roasted meats. It comes together quickly since the rings cook faster than halved squash.

Ingredients

  • 2 acorn squash, sliced into 3/4-inch rings, seeds removed
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup maple syrup
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons fresh flat-leaf parsley, chopped

Method

  1. Preheat a grill to medium heat, about 400°F, and clean the grates well.

  2. Cut each acorn squash in half through the stem, scoop out the seeds, then slice into 3/4-inch thick rings.

  3. In a small bowl, whisk together the melted butter, maple syrup, smoked paprika, cayenne, salt, and black pepper.

  4. Brush both sides of the squash rings with olive oil, then brush generously with the maple butter mixture.

  5. Place the squash rings on the grill and cook 6 minutes per side, basting with the remaining maple butter, until tender and charred at the edges.

  6. Transfer the rings to a platter, drizzle with any remaining glaze, and sprinkle with chopped parsley before serving.

Rate this recipe

★ 4.2 (1)

Smoky Maple Grilled Acorn Squash

Acorn squash is sliced into rings, brushed with a smoky maple butter, and grilled until tender with charred edges. The combination of smoke, sweetness, and a hit of cayenne makes this a satisfying side for autumn cookouts or alongside roasted meats. It comes together quickly since the rings cook faster than halved squash.

35 min 4 servings 210 cal

Ingredients

  • 2 acorn squash, sliced into 3/4-inch rings, seeds removed
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup maple syrup
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons fresh flat-leaf parsley, chopped

Method

  1. 1

    Preheat a grill to medium heat, about 400°F, and clean the grates well.

  2. 2

    Cut each acorn squash in half through the stem, scoop out the seeds, then slice into 3/4-inch thick rings.

  3. 3

    In a small bowl, whisk together the melted butter, maple syrup, smoked paprika, cayenne, salt, and black pepper.

  4. 4

    Brush both sides of the squash rings with olive oil, then brush generously with the maple butter mixture.

  5. 5

    Place the squash rings on the grill and cook 6 minutes per side, basting with the remaining maple butter, until tender and charred at the edges.

  6. 6

    Transfer the rings to a platter, drizzle with any remaining glaze, and sprinkle with chopped parsley before serving.