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Mexican Street Corn Seasoning Is Back For The Summer!
Mexican Street Corn Seasoning Is Back For The Summer!

Test Kitchen Approved

Tangy Grilled Acorn Squash

Tangy Grilled Acorn Squash

Tangy Grilled Acorn Squash

Recipe By Sandy Connally, Savory Spice—Ft. Collins, CO

Yields

4 servings

Recipe By Sandy Connally, Savory Spice—Ft. Collins, CO

This side is equally appropriate for a holiday feast or a summer BBQ.

Ingredients

1 medium sized acorn squash


3 Tbsp. olive oil

2 Tbsp. maple syrup

1/4 tsp. balsamic vinegar


1/2 tsp. choice of salt:




Savory Spice ingredients in this recipe

  • Pomegranate Molasses

    Our Pomegranate Molasses is a thicker concentrated pomegranate version of pomegranate juice that's extracted from 100% pure pomegranate seeds. Usin...

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  • Crushed Urfa Chiles

    Crushed Urfa Chiles are a darker variety of chile flakes that carry a little more bite in spice than your typical crushed red pepper flakes or Alep...

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  • Hawaiian Black Lava Sea Salt

    This Hawaiian Black Lava Sea Salt is marvelously sheen, with a coarse & crunchy texture that is second to none. Black lava sea salt makes for a...

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  • Hawaiian Red Gold Sea Salt

    Hawaiian Red Gold Sea Salt tastes a little different than others. It has a delicious nutty flavor and slightly sweet finish. Red Hawaiian sea salt...

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  • Sel Marin de Guerande Grey Sea Salt

    Sel Marin de Guerande, or French grey sea salt, is acclaimed by top chefs for its high mineral content & full flavor. This grey sea salt is an ...

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Directions

Cut off both ends of the squash then rest it on a flat end and cut in half lengthwise. Scoop out seeds and cut squash crosswise into 1-inch slices. Place slices in a steamer basket and steam, covered, over high heat for 5 to 10 min. until slices are just tender. Meanwhile, prepare marinade by whisking together all remaining ingredients except the sea salt. Remove steamer pan from heat. Drain water from pan and place steamed squash pieces in the pan. Pour 2/3 of the marinade over the squash, reserving remaining 1/3 of the mixture. Toss squash and marinade gently with a rubber spatula. Cover and let cool in pan for 10 min. Pour marinade and squash into a large bowl, toss again, cover and place in refrigerator for at least an hour, gently tossing mixture every 20 min. or so. To finish, heat a well-oiled grill to medium. Place squash slices on the grill; use a grill pan if desired. When slices begin to brown, turn over and brush reserved marinade on cooked sides. Cook until both sides are golden brown and squash feels firm but cooked when inserted with knife. Brush again with any remaining marinade and sprinkle with Sel Marin de Guerande Grey Sea Salt just before serving.