Grilled Acorn Squash Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 06/10/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Sweet Grilled Acorn Squash

The Spruce / Danielle Moore

Prep: 10 mins
Cook: 70 mins
Total: 80 mins
Servings: 8 servings

When you are grilling an autumn feast, don't think that the acorn squash needs to go in the oven. Instead, you can make sweet acorn squash on the grill. This squash dish makes a great side for turkey, prime rib, lamb, or duck. Try this recipe next time you have a fancy meal, and you'll be sure to please most everyone.

This recipe uses the indirect grilling method to bake the squash on the grill. You can set up a charcoal grill so the coals are to one side and then grill the squash on the unheated side. For a gas grill, turn off the flame on one side. Depending on your grill, you might be able to turn off the back or front rows of flame, or it may have controls for each side.

An alternative way to grill indirectly is to place a drip pan under the squash. This could be a cast-iron drip pan or a disposable aluminum drip pan. This will also catch any drips of the sweet filling of the squash. A third variation is to wrap the squash in aluminum foil to grill them.

"The grilled squash was delicious, and grilling was an excellent way to cook a side dish on a hot summer day. The buttery walnut and brown sugar filling flavored the squash perfectly. I kept the gas grill temperature between 400 F and 425 F, and they were done in about 1 hour and 5 minutes." —Diana Rattray

Grilled acorn squash/tester image
A Note From Our Recipe Tester

Ingredients

  • 4 small acorn squash, halved and seeded

  • 1/2 cup (4 ounces) unsalted butter, softened

  • 1/2 cup packed brown sugar

  • 1/2 cup walnuts, finely chopped

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon kosher salt

Steps to Make It

  1. Gather the ingredients.

    Sweet Grilled Acorn Squash ingredients

    The Spruce / Danielle Moore

  2. Prepare a gas or charcoal grill for indirect heat. Heat the grill with all burners on medium-high (400 F to 475 F). Turn off one or more of the burners—the grate over these burners is your cool zone.

    Sweet Grilled Acorn Squash on a grill

    The Spruce / Danielle Moore

  3. Cut the squash in half lengthwise. Remove the seeds and strings.

    Cut the acorn squashes in half and remove the seeds and strings

    The Spruce / Danielle Moore

  4. To balance better on the grill, cut a 1/2-inch slice off the round side of the squash to create a flat bottom.

    cut a piece of the squash to give a stable bottom

    The Spruce / Danielle Moore

  5. Wrap the bottom and sides of each squash half with a piece of foil.

  6. In a small bowl, combine the butter, brown sugar, walnuts, nutmeg, and salt. Divide the mixture between the bowls of the squash.

    combine the butter, brown sugar, walnuts, and nutmeg in a bowl

    The Spruce / Danielle Moore

  7. Place the stuffed squash over the cool zone of the grill. Cover and cook, until tender, about 1 hour.

Tips


  • Depending on the size of the squash, you can serve each person one or two halves. For larger squashes, you may need to cut the grilled squash into quarters after it is done.
  • Save the squash seeds to roast for snacks. They are filled with healthy nutrients. Rinse them and lay them out on a paper towel to dry for at least 30 minutes, or put them out of the way for several hours (or even overnight). When you are ready, sprinkle them with melted butter and salt and toast them on a baking sheet in the oven at 275 F for 15 to 20 minutes.
  • If you have a smoker, you could smoke the squash. It's great in soups and stews.

Recipe Variations

  • Swap out the nutmeg with 1/2 teaspoon of ground cinnamon or a spice mixture, such as pumpkin pie spice or apple pie spice.
  • Add a few drops of vanilla to the butter and brown sugar filling mixture.
  • For a touch of heat, add a dash of cayenne to the filling mixture.
  • Add a pop of color with a garnish of chopped fresh cilantro, chives, or parsley.
  • Use pecans instead of walnuts.

How to Store Grilled Acorn Squash

  • Refrigerate leftover cooked acorn squash in a covered container and consume within 3 days.
  • To freeze grilled acorn squash, wrap the cooled squash halves in plastic wrap and foil and freeze for up to 3 months. Defrost in the refrigerator overnight.
  • To reheat, place the squash in a baking dish and cover loosely with foil. Bake in a preheated 350 F oven for about 20 to 25 minutes, or until hot. Alternatively, wrap the squash halves in foil and prepare the grill for medium—about 350 F—indirect heat. Grill the wrapped squash in the covered grill for about 15 to 25 minutes, or until hot.
Nutrition Facts (per serving)
223 Calories
16g Fat
19g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 223
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 38%
Cholesterol 31mg 10%
Sodium 46mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 9%
Total Sugars 13g
Protein 2g
Vitamin C 13mg 66%
Calcium 51mg 4%
Iron 1mg 5%
Potassium 319mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)