Grilled acorn squash simply seasoned with olive oil, salt, and pepper makes for a nice addition to any meal. Serve the squash as a side dish, in a salad, in place of noodles in lasagna, or even in a quesadilla or sandwich. The options are endless.
Grilled veggies are one of my favorite summer sides and fridge staples. Usually, I like to make up a big batch on Sundays so we have a fresh vegetable option throughout the week.
Since we can only eat so much grilled zucchini, I’ve been experimenting with different vegetables and this grilled acorn squash is quickly becoming a new favorite. The heartiness of the squash makes it perfect for the grill and its earthy flavor means it pairs well with almost any meal. We also love grilling butternut squash.
For more grilled vegetable inspiration check out this ultimate guide to grilling vegetables.
Why You’ll Love This Recipe
Here are a few reasons why we think roasted squash is going to be your new favorite vegetable.
- Flavorful: Roasting the squash brings out the sweetness and caramelizes the edges of the squash.
- Healthy: Squash is loaded with fiber, vitamins, and minerals. It's a healthy veggie to add to your rotation.
- Modifiable: Any kind of seasoning works on squash; sweet, savory, or spicy so choose the right combination of spices to complement your meal.
Key Ingredients and Easy Swaps
Just a few ingredients are needed for this grilled acorn squash.
- Acorn squash: Make sure to peel the squash (if desired) and slice it thinly. If you can’t find acorn squash butternut, buttercup or delicata will all work.
- Olive oil: We like to drizzle extra virgin olive oil but any kind will work.
- Seasonings: Add salt and pepper to taste or add your favorite herb combination. Try Italian seasoning, some cumin, and smoked paprika, or go the sweet route and add some brown sugar and cinnamon.
How To Make Grilled Acorn Squash
This squash couldn't be easier to make.
- Preheat the grill or oven: Get the barbeque or oven ready. Prep the squash by cutting it into thin pieces. Leave the skin on or peel the squash.
- Season the squash: Toss the squash in the olive oil, salt, and pepper. If you are using any different spices add them here.
- To grill: If you are barbequing, place the slices of squash directly on the grill.
- To roast: If you are cooking the squash in the oven place them on a parchment-lined cookie sheet and roast.
- Check for doneness: No matter which way you are cooking the squash, the best way to confirm it is cooked is to stick a fork in it. If the fork goes in easily then the squash is ready to eat.
How To Serve Grilled Squash
Here are a few ways we think grilled squash will taste great.
- As a side dish: Roasted squash goes well with any main dish. Just plate it right after grilling or roasting it. Garnish with some parsley and you’re all set.
- In a salad: Layer slices over your squash salad or cube it and use acorn instead of butternut squash in this salmon and squash salad.
- Instead of noodles in a lasagna: Sub acorn squash for the zucchini in this Low Carb Lasagna.
- In a quesadilla or taco: Diced or sliced squash will make your next quesadilla even more delicious. Or make a grilled squash taco with black beans.
How To Store Grilled Squash
Here are our tips on storing grilled squash.
- Fridge: Leftover grilled squash will keep in an airtight container in the fridge for 3-4 days.
- Freezer: You can freeze squash for up to 3 months though it may not have the same texture once you thaw it.
- Thaw: Thaw frozen squash in the fridge overnight.
- Reheat: To reheat the squash place it in the oven or microwave.
Though tasty as it is you can easily modify this recipe for a different flavor profile.
- Add some spice: Normally I try to pick something that complements my main dish or just reach for my favorite blend of brown sugar, spicy ancho chile powder, and a touch of cinnamon.
- Sweeten it up: Add a touch of honey or maple syrup along with the olive oil and spices.
- Garnish with herbs: If you’ve got basil, oregano, or parsley in the fridge, chop it up and sprinkle it on top.
- Top with cheese: Crumbled feta always goes well with roasted vegetables as does some freshly grated parmesan.
- Sprinkle on some nuts or seeds: Toasted pumpkin seeds or ground walnuts will add a nice flavor and texture to the squash.
- Drizzle with butter: Instead of olive oil drizzle the squash with butter before cooking for a more intense flavor.
- Make it au gratin: Sprinkle the squash with breadcrumbs and cheese.
Frequently Asked Questions
Here are the most common questions about making this acorn squash on the grill.
Cut the squash thinly before placing it on the grill so that it will cook quickly and cook all the way through. Normally slicing it horizontally is a the best option so the wider pieces do not fall through the grates of the grill.
To peel or not to peel is really a personal preference. We prefer thick-skinned squash to be peeled but you can leave it on if you like. If you do use the peel just make sure to wash the squash well and remove those little stickers that come on fresh produce.
Simple Grilled Acorn Squash
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- 4 cups acorn squash, peeled and sliced thin (or your favorite)
- 1 tbsp olive oil
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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