This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!
I am lucky to live in Bucks County, Pennsylvania where, in my opinion, Fall is spectacular!
From covered bridges to state parks and gorgeous estate properties, it’s beautiful on normal days, however once the leaves begin to turn…from Bucks County straight up to The Pocono Mountains, it is a truly sight to behold!
In addition to beauty, Bucks County also has an abundance of farmland, which equates to our farmers markets and CSA’s bursting at the seams with the bounties of Fall. The variety of squash and pumpkin are not only colorful, bright and perfect for decorative touches…they also take center stage for a variety of seasonal dishes.
I decided to grill up some acorn squash to be used as an easy and colorful side dish, then I had the idea to also use some of it in a salad. Gotta love simple dishes that look vibrant, taste good and are good for you!
The kiss of smoke your grill lends the squash is spot on! Add in a light dressing, some feta, Gruyere or goat cheese and herbs and you have yourself a perfect Fall inspired dish!
If you’d like to highlight the Grilled Acorn Squash in a salad (highly recommended!), get the full recipe on my blog.
- 1 whole acorn squash
- Olive or grapeseed oil
- Kosher salt & pepper
- 2 Tablespoons olive or grapeseed oil
- 1/2 Tablespoon honey
- 1/2 Tablespoon fresh lime juice
- Red pepper (Cayenne) if you want a little heat
- Salt & pepper
- 1/2 cup plain or flavored feta cheese
- 1 jalapeño, sliced thin
- 2 scallions, sliced thin
- Oil your grill and preheat to medium-high.
- Cut your acorn squash in half right in the middle, then cut circles in the squash between 1/8 and 1/4 of an inch thick.
- Using a spoon, pull the seeds and stringy part of the squash away and discard.
- Cut the circles in half, and set aside on a baking sheet.
- Combine, oil, honey, lime juice, and seasoning together and whisk until emulsified. Taste and adjust if necessary.
- Lightly brush the squash slices with the mixture and season with additional salt and pepper.
- Grill for approximately 5-6 minutes per side or until done to your liking.
- If your squash begins to char more than you would like, move the slices to the upper rack to allow them to finish cooking until tender. Or turn off the burners directly below them and continue grilling via indirect heat.
- Place squash slices on a cutting board, platter or tray. Brush with the vinaigrette, sprinkle with feta, jalapeños, scallions, salt and pepper and serve.
- Notes: For a bit more tang to your vinaigrette, add in a splash of honey balsamic vinegar, balsamic vinegar or red wine vinegar.