Smoky Maple-Glazed Grilled Acorn Squash Recipe for the Arteflame

Introduction

There is something undeniably magical about the arrival of autumn, bringing with it a craving for warm, comforting flavors and the rustic aroma of wood-fired cooking. This Delaware-style Maple Glazed Grilled Acorn Squash recipe captures the very essence of the season, transforming a humble gourd into a centerpiece worthy of any holiday table or cozy weekend dinner. Grilling acorn squash on the Arteflame flat top grill creates a culinary experience that traditional baking simply cannot replicate. The high, direct heat sears the flesh, creating beautifully caramelized edges while keeping the inside tender and creamy.

By using an Arteflame, you introduce a subtle smokiness that perfectly balances the natural sweetness of the maple syrup and brown sugar glaze. This dish is not just about the ingredients; it is about the process—the sizzle of butter on the steel cooktop and the caramelization of sugars as the squash roasts in the open air. Whether you are hosting a festive Thanksgiving gathering or enjoying a crisp evening outdoors, this recipe delivers a perfect blend of sweet, savory, and smoky notes that will leave your guests asking for seconds.

Ingredients

The Essentials

• 2 medium Acorn Squash, washed and halved lengthwise
• 4 tablespoons unsalted butter, melted
• ¼ cup pure maple syrup (preferably Grade A)
• 2 tablespoons dark brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Fresh parsley or thyme for garnish (optional)
• Vegetable oil or butter for the grill surface

Instructions

Step 1: Prep the Squash

1. Begin by thoroughly washing the acorn squash to remove any dirt or wax. Using a sharp, sturdy chef's knife, carefully cut the squash in half lengthwise from the stem to the bottom.
2. Use a large spoon to scoop out the seeds and stringy pulp from the center. You can discard these or save the seeds to roast later as a crunchy snack.
3. Slice each squash half into wedges approximately 1-inch thick. Keeping the skin on helps the squash hold its shape on the grill and adds a nice rustic texture.

Step 2: Prepare the Glaze

1. In a small mixing bowl, combine the melted butter, pure maple syrup, dark brown sugar, cinnamon, and nutmeg.
2. Whisk the mixture vigorously until the sugar has mostly dissolved and the spices are evenly distributed. Set this glaze aside for basting.

Step 3: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill. Allow it to burn down until you have a solid bed of coals and the cooktop is evenly heated.
2. Aim for a medium-high heat zone on the flat cooktop. Remember, the area closest to the center grate is the hottest, while the outer edges are cooler. You will want to cook the squash on the middle section of the ring.
3. Lightly oil the cooktop surface with vegetable oil or a little extra butter to prevent sticking.

Step 4: Grill the Squash

1. Place the squash wedges on the hot flat top grill. Let them sear undisturbed for about 3 to 4 minutes per side. You are looking for distinct, golden-brown grill marks and caramelized edges.
2. Flip the wedges over using tongs. Once flipped, generously brush the top side of the squash with the maple-butter glaze.
3. Continue cooking for another 4 to 5 minutes. The goal is for the squash to become fork-tender but not mushy.

Step 5: Final Glaze and Serve

1. Just before removing the squash from the grill, brush them one last time with any remaining glaze. Move them briefly closer to the center fire if you want to bubble the glaze for a sticky finish, but be careful not to burn the sugar.
2. Transfer the squash to a serving platter. Season with a pinch of sea salt and fresh cracked pepper to cut the sweetness.
3. Garnish with fresh chopped parsley or thyme for a pop of color and serve immediately while hot.

Tips

Mastering acorn squash on the Arteflame is all about heat management. Because the glaze contains high sugar content from the maple syrup and brown sugar, it can burn quickly if exposed to the most intense heat near the center grate. Start by searing the raw squash in the hotter zones to establish texture, but move the wedges toward the cooler outer edge of the flat top once you apply the glaze. This allows the squash to cook through and the glaze to become sticky and delicious without charring into bitterness.

Additionally, do not peel the squash before grilling. The skin of acorn squash becomes tender enough to eat when cooked properly, and it provides a necessary structural integrity that keeps the soft flesh from falling apart on the grill. If you check for doneness and the squash is browning too fast but still hard in the middle, simply move it to the coolest outer ring of the Arteflame, cover it with a metal dome or loose foil, and let it roast gently until soft.

Variations

While the classic maple and brown sugar combination is a timeless favorite, the neutral, nutty flavor of acorn squash makes it an excellent canvas for culinary experimentation. You can easily pivot this recipe from sweet to savory depending on your main course. For those who enjoy a bit of heat to contrast the sugar, a pinch of cayenne pepper in the glaze works wonders. If you prefer a savory herb profile, swap the cinnamon for dried rosemary and sage. Texture lovers might consider adding a crunch element right at the end of the grilling process.

• Spicy Kick: Add ¼ teaspoon of cayenne pepper or red pepper flakes to the maple glaze for a "swicy" (sweet and spicy) profile.
• Savory Herb: Replace cinnamon and nutmeg with minced garlic, fresh rosemary, and thyme.
• Nutty Crunch: Sprinkle crushed pecans or walnuts over the glazed squash during the last minute of grilling to toast them slightly.
• Balsamic Glaze: Add a tablespoon of balsamic vinegar to the maple mixture for a tangy, sophisticated depth.
• Bacon Lover's: Wrap the squash wedges in thin slices of bacon before grilling, then glaze during the final few minutes.

Best pairings

This Delaware Maple Glazed Acorn Squash is a robust side dish that pairs exceptionally well with hearty, autumnal proteins. Its inherent sweetness makes it the perfect foil for salty, savory meats. It is a natural companion for pork dishes, particularly grilled pork chops or a roasted tenderloin, where the maple notes complement the meat's natural flavors. It also stands up beautifully alongside game meats like venison or duck, which are often leaner and benefit from the richness of the buttery squash.

For a complete holiday-style feast on the Arteflame, serve this squash alongside a spatchcocked roasted chicken or a smoked turkey breast. If you are building a vegetarian plate, this squash pairs wonderfully with wild rice pilaf, grilled portobello mushrooms, or a quinoa salad featuring dried cranberries and goat cheese. The contrast between the warm, soft squash and a cool, crisp kale salad is also a delightful way to balance the meal.

Conclusion

Grilling acorn squash on the Arteflame elevates a standard fall vegetable into a gourmet experience that celebrates the season's best flavors. This recipe for Delaware Maple Glazed Grilled Acorn Squash is more than just a side dish; it is a testament to the versatility of flat-top grilling. The combination of the smoky char from the wood fire, the rich sweetness of the maple glaze, and the tender, nutty flesh of the squash creates a harmony of flavors that feels both nostalgic and excitingly new.

Whether you are a seasoned pitmaster or new to the Arteflame community, this recipe is forgiving and rewarding. It invites you to slow down, enjoy the outdoor cooking process, and share a warm, delicious meal with those you love. So, light up the grill, gather your ingredients, and get ready to enjoy one of the most satisfying tastes of autumn. Don't forget to experiment with the variations to make this dish uniquely yours.