Thursday, April 22, 2010


I totally slacked yesterday and skipped my usual Wednesday post. But hey, my parents flew in that morning so I've been enjoying some quality time with them.

Besides, the day this blog feels like something I absolutely have to do, instead of something I get to do, is probable the day I'll quit. Just saying. I love how fun and relaxing it is and fully intend to keep it that way. :)


I've been grilling like crazy lately. From entrees to desserts to side dishes. This recipe falls into the latter category and turned out fabulous, regardless of the fact that it is more of a late summer dish. :)

You'll need a cute acorn squash. I always gravitate towards these b/c they're so much more fun looking than say a spaghetti squash.

Slice off the top and bottom. Chop the squash in half. Scoop out the seeds. I imagine you could toast the seeds up similar to pumpkin seeds but I was in a hurry and just chucked them all in the trash.

Have any of y'all ever toasted acorn squash seeds?

Now cut slices, 1/4"-1/3" thick.

Lay all the slices out; brush with melted butter.

Throw 'em on the grill. Close the cover and grill for about 5 minutes, flip and grill for another 5 minutes.

Right after they come off the grill, drizzle honey lightly over them. Also add a sprinkling of kosher salt, if you'd like. No pressure.

Serve and enjoy!

Now, if you look at the above photo, you can see that one or two of the pieces look charred. At first this scared me because I usually cook squash indoors and therefore was convinced I had come within seconds of burning the squash. And maybe I did. However, the little bit of char action actually tasted really yummy and sweet. I found myself wishing I had charred all of the slices.

Grilled Acorn Squash with Honey (printable recipe)
Serves 4

1 medium sized acorn squash
1 tbsp. butter, melted
Scant 1/8 c. honey
kosher salt, to taste

Start your grill. Let it get nice and toasty warm.

Slice off the top and bottom of the acorn squash. Chop the squash in half; scoop out the seeds. Now cut slices, 1/4"-1/3" thick. Brush each slice with melted butter. Place the slices on your grill; close grill cover. After 3-5 minutes, flip squash over; close lid and grill for another 3-5 minutes or until squash is fork tender. Remove squash from grill and drizzle lightly with honey (you likely won't need a whole 1/8 c.). Sprinkle with a pinch of salt.

1 comment:

  1. I am so trying this as soon as it stops snowing! Thanks!


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