Just because the weather has turned crisp, doesn’t mean you have to put away your grill. Frankly, fall is my favorite time to grill. When the weather is cool, there is nothing more satisfying than grill-roasted or smoked meats and veggies.
One of my favorite things to grill is winter squash. It is a very modern and savory way to prepare squash and a nice change from the usual brown sugar-maple syrup-marshmallow recipes. Those dishes have their place at the table, for sure, but try savory squash and you may never go back.
My two favorite varieties are acorn and delicata, and both work well for this recipe. But you could substitute any thick-skinned squash, such as butternut or red kuri or even spaghetti squash. If you choose spaghetti squash, mix the cranberry-sage butter in with the strands as you separate them once the squash is cooked. That way, you can serve it (almost) like buttered noodles!
The beauty of this recipe is that you let time and the convection cooking of your grill’s indirect heat bring out the best in the squash. Since you are cutting the squash in half and grilling it open, the cut flesh gets beautifully caramelized in spots and the sweet, natural flavors are concentrated. A little olive oil protects the squash and keeps it juicy and the fresh sage leaves gently perfume the orange flesh.
While the squash is cooking, make the compound butter. You also can make the butter up to three days in advance and keep it in the refrigerator. I’ve added dried cranberries to my usual sage butter to provide a sweet tartness and also because the red-and-green-flecked butter is so festive and pretty. This is one fall squash dish you will make over and over again.
GRILLED ACORN SQUASH WITH CRANBERRY-SAGE BUTTER
Start to finish: 1 hour (10 minutes active)
Servings: 8
2 medium acorn or delicata squash (about 3 pounds total), halved and seeded
8 fresh sage leaves
Olive oil
Kosher salt and ground black pepper
Cranberry-sage butter (recipe below)
Nutrition information per serving (with 1 tablespoon of cranberry-sage butter): 170 calories; 100 calories from fat (59 percent of total calories); 11 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 170 mg sodium; 20 g carbohydrate; 3 g fiber; 1 g sugar; 2 g protein.
CRANBERRY-SAGE BUTTER
Start to finish: 5 minutes, plus chilling
Makes 3/4 cup
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon garlic powder
1 teaspoon dried sage
Zest of 1/2 lemon
3 tablespoons chopped dried cranberries
2 teaspoons apple brandy or bourbon (optional)
Pinch of kosher salt
Nutrition information per 1 tablespoon: 70 calories; 70 calories from fat (100 percent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 40 mg sodium; 2 g carbohydrate; 0 g fiber; 1 g sugar; 0 g protein.
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