Acorn squash is brushed with a rich and buttery bourbon maple glaze for these sweet and simple Bourbon Maple Grilled Acorn Squash. Post may contain affiliate links.
I usually associate acorn squash with the fall, but it is already making it’s appearance in my CSA basket. Grilling season is still in full swing, so I wanted to try something I had never tried before, grilling acorn squash. It turns out it’s ridiculously easy. The secret to grilling acorn squash is having a cooler part on your grill. With my gas grill, I simply turn one burner off or to low. This allows the acorn squash to cook through without burning.
This is so easy, you’ll be wondering why you’ve never grilled acorn squash before. I found this in Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill – a book I highly recommend. Some people save grilling for the weekend, but if you have a gas grill, it’s just as easy as turning on a stove. The other great thing about grilling is less pots and pans to wash! So, I am all about easy weeknight grilling. I grilled this squash and some pork chops and easily had dinner on the table with minimal work and in a short amount of time.
We had this grilled squash for leftovers the next day and it was even better. It had picked up even more of the bourbon maple glaze. I plan on carrying this recipe over into the winter and roasting the squash too. One thing to keep in mind, if your squash is over any type of flame when you are brushing this glaze on, be sure and use a loooong brush – because with the bourbon in the glaze, you can some pretty impressive flare-ups!
- 3/4 cup unsalted butter
- 1/4 cup pure maple syrup
- 1/4 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 cup bourbon
- 2 acorn squash
- Preheat grill to medium-high.
- Melt the butter in a small saucepan. Remove 1/4 cup of it and reserve. Add the maple syrup, brown sugar, salt and pepper. Stir to dissolve the sugar. When the sugar has dissolved, remove from the heat and stir in the bourbon. Set aside and keep warm.
- Cut the squash into wedges, scooping out the seeds. Place the squash on a rimmed baking sheet and brush with the reserved butter and sprinkle with salt.
- Create a cool zone in your grill by banking the coals or turning off one of your burners on your gas grill. Oil the grate and place the squash on the cool side. Cover and grill for 15 minutes. Brush with the bourbon mixture and cover and grill for 5 more minutes. Repeat with the bourbon mixture and grill for 5 more minutes.
- Serve with any leftover glaze.
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