Grilled Maple-Glazed Acorn Squash

These savory, slightly spicy squash "ribs" are the perfect grilled side dish for autumn gatherings, bringing sweet maple glaze and warm spices to your table. Fire up the grill and impress your guests with this easy, irresistible recipe!

Level: Easy
Yield: 6 to 8 servings
Total: 45 min
Active: 30 min

Nutritional Analysis Per Serving (1 of 8 servings)

Calories: 273
Total Fat: 17 g
Saturated Fat: 8 g
Carbohydrates: 33 g
Dietary Fiber: 3 g
Sugar: 12 g
Protein: 2 g
Cholesterol: 31 mg
Sodium: 634 mg

Ingredients

Oil, for oiling grill grates
1 stick (8 tablespoons) unsalted butter
1/2 cup pure maple syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard powder
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 acorn squashes (about 2 pounds each)
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons toasted pepitas (roasted hulled pumpkin seeds)

Instructions

Preheat a grill for medium heat. Lightly oil the grill grates.
Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and set aside. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt, and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to ensure the slices are evenly coated.
Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.

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