Is it just me or does the food taste better in the Fall? Cooking is a lot more enjoyable too.
No more hot summer nights where the oven or stove are banned.
And of course, Fall is when squash is in season.
I will admit, this was my first time using a charcoal grill… EVER.
Lets just say things didn’t go as planned.
It took us about an hour just to get the grill going with the proper amount of charcoal.
But we eventually got it and the food still turned out amazing.
I first had this recipe at a coffee shop a few years ago in Capitol Hill. Ever since then it has been one of my favorite things to make.
I love the mix of sweet, salty, and savory.
Typically I make this recipe in the oven (basically following all the same steps, but I bake the squash rather than grilling it).
I was so shocked at how well the squash absorbed the smoke, giving it so much more depth.
The dinner is great on it’s own, or you can pair it with some meat.
We decided on lamb steaks and hot apple cider.
- Acorn Squash
- Salt & Pepper
- Prepare the grill to at least 350ºF - needs to be able to stay to temp for at least an hour.
- Cut the squash in half and remove all of the seeds from the inside. Using a basting brush, evenly coat the inside with olive oil.
- Place the squash face down on the grill, cover and allow to cook for a half an hour. Flip and continue to cook for another half hour.
- Toast the walnuts on a baking sheet in the oven for 5 minutes.
- Once the squash is tender (should be soft enough to stick a fork in) - serve immediately topped with the rice, craisins, toasted walnuts, and salt & pepper to taste.