Ingredients
Equipment
Method
- Wash the acorn squash thoroughly and slice it in half lengthwise.
- Scoop out the seeds with a spoon and cut each half into wedges about 1-inch thick.
- In a small bowl, mix olive oil, chopped rosemary, garlic powder, salt, and pepper.
- Brush the oil mixture generously onto both sides of the squash wedges.
- Preheat the grill to medium-high heat (around 400°F).
- Place the squash wedges directly on the grates or use foil to prevent sticking.
- Cook for about 4-5 minutes per side until tender and charred.
Nutrition
Calories: 120kcalCarbohydrates: 30gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 150mgPotassium: 300mgFiber: 6gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 1mg
Notes
Choose squash that feels heavy for its size; it’s a sign of good moisture content. Don’t overcrowd the grill; give each wedge space to develop those lovely char marks. If you're new to grilling veggies, start with lower heat to prevent burning. Leftover roasted acorn squash stores well in an airtight container in the fridge for up to 3 days. Reheat in the oven rather than the microwave to maintain texture. For a fun twist, try variations such as adding cinnamon or topping with feta and olives!
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