Take advantage of Fall’s bountiful harvest and make some grilled acorn squash on your Blackstone! This new twist on an old autumn favorite gives it a smoky, charred, buttery flavor.
Grilled Acorn Squash on the Blackstone
Squash on the Blackstone is a quick and easy way to add new flavors without a lot of prep work. This recipe makes an excellent Blackstone side dish to pair with delicious proteins like a juicy ribeye, Blackstone Pork Tenderloin, Blackstone Burger or tender chicken breast.
Why you’ll love this Blackstone squash recipe!
- This is a quick and easy way to cook acorn squash. It takes five minutes to prepare your ingredients and only twenty minutes to cook. You can also grill your protein simultaneously (cook times will vary) and have an entire meal ready in no time.
- Acorn squash has a lot of vitamins and minerals, making it a nutrient-dense side dish.
- Gourds like acorn squash are in season from early fall to winter. Selecting in-season foods is good for the environment and costs less. That means this recipe saves you time AND money!
Ingredients
- Acorn Squash
- Butter
- Seasonings: kosher salt, ground black pepper, Italian seasoning, fresh Garlic
Tips & Tricks
Squash is a firm vegetable and can be intimidating to cut. Make sure you have a sturdy, sharp knife and a hard flat surface to cut on. Cut the top off your gourd using a sawing motion. After the top is off, flip your squash onto the side you just cut to make cutting it in half much easier.
Point your edge down as you slice through. If you are having trouble getting the knife through the squash, try pointing your blade downwards and using both hands to add extra pressure. A rubber mallet can help drive the knife through if you don’t want to use your other hand.
Tools to make this easy recipe
- I have the 22 inch portable tabletop flat griddle grill station. It’s perfect for the RV travel life! I also have friends that have the Blackstone Adventure Ready 2-Burner 28″ Outdoor Griddle
How to cook acorn squash on the Blackstone griddle
- Preheat griddle to medium heat.
- Cut the squash in half. Take the seeds out with a spoon.
- Next slice the squash into ½ to ¾ inch thick slices.
- In a large glass bowl, add the butter. Melt the butter.
- Once melted, add the spices. Whisk until spices are combined.
- Add the squash slices to the bowl and coat with the butter mixture.
- Add the acorn squash to the grill. Cook for 10 minutes and then flip and cook for an additional 10 minutes or until the squash is tender.
Stovetop Directions
If you don’t have a blackstone griddle don’t sweat it! You can use a large cast iron skillet instead!
- Heat your cast iron skillet over medium heat.
- Once hot, add the seasoned squash making sure the slices lay flat on the skillet to ensure a nice char. You might not fit all the slices at once, so cook in batches if needed.
- Cook for 10 minutes on each side or until the desired color is reached and the squash can be pierced with a fork.
- Remove from heat and serve immediatley.
Substitutions
You don’t have to use acorn squash. Feel free to use any of your favorite gourds like butternut squash or delicate squash.
What to serve with grilled acorn squash
Want more than one side? Try any of the best Blackstone side dishes or cast iron brussel sprouts to pair with!
Don’t forget to add a protein to complete your meal! Try tender and flavorful pork chops or even Blackstone chicken thighs.
How to store
- Place leftovers in an airtight glass container in the fridge for 2 to 3 days.
How to reheat
Reheat the squash in the oven and bake it at 350 degrees for 10 to 15 minutes. You can also reheat them on a cast iron skillet. Turn the heat on to medium high and heat through.
FAQs
Cut acorn squash in half, seed, and slice into strips.
Season with butter, salt, pepper, and italian seasoning.
Place stips on a hot grill and cook until tender and charred (about 10 minutes each side)
Cut acorn squash in half, seed, and slice into strips. Season with butter, salt, pepper, and Italian seasoning. Place strips on a hot Blackstone griddle and cook until tender and charred (about 10 minutes each side).
Yes, the skin becomes soft once cooked and is edible. If you prefer to not to eat the skin, it easily tears away from the meat after grilling.
No, the skin is edible. If you prefer not to eat the skin, it easily tears away from the meat after grilling.
Yes, salt will help remove some of the moisture from the vegetable before grilling making it crispier and it tastes good. Remember to use salt in moderation and stick to the amount indicated in the recipe.
In this recipe for blackstone grilled acorn squash there is 150 calories per serving.
Grilled Blackstone Acorn Squash
Equipment
- Blackstone
Ingredients
- Ingredients
- 1 Acorn Squash
- ¼ cup butter melted
- 1 teaspoon kosher salt
- 1 teaspoon Seasoning Italian
- ¼ teaspoon black pepper ground
- 3 cloves garlic minced
Instructions
- Preheat griddle to medium heat.
- Cut the squash in half. Take the seeds out with a spoon.
- Next slice the squash into ½ to ¾ inch thick slices.
- In a large glass bowl, add the butter. Melt the butter.
- Once melted, add the spices. Whisk until spices are combined.
- Add the squash slices to the bowl and coat with the butter mixture.
- Add the acorn squash to the grill. Cook for 10 minutes and then flip and cook for an additional 10 minutes or until the squash is tender.
Notes
Nutrition
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