Take advantage of fall’s abundant harvest by grilling acorn squash on your Blackstone. This simple twist on a classic autumn vegetable adds smoky, charred, and buttery notes that pair beautifully with many mains.
Grilled Acorn Squash on the Blackstone
Grilling squash on the Blackstone is a fast, low-fuss way to introduce new flavors to your meal. This recipe makes a great side for steaks, pork tenderloin, burgers, grilled beef, or chicken breast.
Why you’ll love this Blackstone squash recipe
- Quick prep and cook time — about five minutes to prepare and roughly twenty minutes on the griddle. You can often grill your protein at the same time for a complete meal.
- Acorn squash is nutrient-dense, offering vitamins and minerals that make it a healthy side dish.
- Acorn squash is in season from early fall through winter, so it’s affordable and eco-friendly when you buy it fresh and local.
Ingredients
- Acorn squash (1 medium)
- Butter (¼ cup, melted)
- Kosher salt (1 teaspoon)
- Italian seasoning (1 teaspoon)
- Ground black pepper (¼ teaspoon)
- Garlic (3 cloves, minced)
Tips & Tricks
Acorn squash can be firm and tricky to cut. Use a sturdy, sharp chef’s knife on a stable, flat surface. Remove the stem or top first, then turn the squash so the freshly cut surface rests on the board — this stabilizes it and makes halving safer. If the blade gets stuck, press down with both hands or carefully tap the knife with a rubber mallet. Once cooked, the skin softens and is edible, or it can be peeled away easily.
Tools to make this easy recipe
- Blackstone griddle or a large tabletop flat griddle. If you don’t have a griddle, a large cast iron skillet works well on the stovetop.
How to cook acorn squash on the Blackstone griddle
- Preheat the griddle to medium heat.
- Halve the squash and scoop out the seeds with a spoon.
- Slice each half into ½ to ¾-inch thick wedges.
- In a large bowl, melt the butter and whisk in the salt, Italian seasoning, pepper, and minced garlic.
- Toss the squash slices in the butter mixture until evenly coated.
- Place the slices on the hot griddle. Cook about 10 minutes, flip, then cook another 10 minutes or until the squash is tender and nicely charred.
Stovetop Directions
No Blackstone? Use a large cast iron skillet on the stovetop:
- Heat the skillet over medium heat.
- Lay seasoned squash slices flat in the pan; work in batches if necessary to avoid overcrowding.
- Cook about 10 minutes per side, or until the squash has a nice char and is fork-tender.
- Serve immediately.
Substitutions
If you don’t have acorn squash, try butternut or delicata squash — adjust slice thickness and cook time as needed.
What to serve with grilled acorn squash
This squash pairs well with a variety of sides and proteins. Serve it alongside roasted or grilled meats such as pork chops, chicken thighs, ribeye steaks, or burgers, or add it to a fall-inspired plate with roasted Brussels sprouts and a grain or salad.
How to store
- Store leftovers in an airtight glass container in the refrigerator for 2–3 days.
How to reheat
Reheat in a 350°F (175°C) oven for 10–15 minutes, or warm in a cast iron skillet over medium-high heat until heated through and slightly crisped.
FAQs
Halve and seed the squash, slice into strips, coat with melted butter and seasonings, and cook on a hot griddle or skillet until tender and charred — about 10 minutes per side.
Yes. The skin softens when cooked and is edible. If preferred, it can be removed easily after grilling.
A light sprinkle of salt enhances flavor and can reduce surface moisture for a better char. Use salt in moderation to taste.
Grilled Blackstone Acorn Squash
Lara Clevenger, Registered Dietitian
Equipment
- Blackstone or large cast iron skillet
Ingredients
- 1 acorn squash
- ¼ cup butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced
Instructions
- Preheat the griddle to medium heat.
- Cut the squash in half and remove the seeds with a spoon.
- Slice each half into ½ to ¾-inch thick wedges.
- Melt the butter in a bowl and whisk in the salt, Italian seasoning, pepper, and minced garlic.
- Toss the squash slices in the butter mixture to coat.
- Place the slices on the hot griddle. Cook 10 minutes, flip, and cook another 10 minutes or until tender and charred.