Charcoal Roasted Acorn Squash (Missouri Style) | Arteflame

Introduction

As soon as the first crisp breeze rolls in, I find myself craving the cozy, caramelized aroma of roasted winter squash. There is nothing quite like the experience of cooking over live fire on the Arteflame; the way the smoke kisses the sweet flesh creates a depth of flavor an indoor oven simply can’t match. This dish captures the essence of a Missouri autumn—warm, earthy, and satisfyingly sweet. The texture transforms from firm to spoon-tender, holding a pool of bubbling butter and brown sugar that tastes like pure comfort.

Why It's a Fall Favorite

This recipe is the ultimate marriage of savory and sweet. By starting with a sear on the plancha cooktop, you lock in moisture before letting the squash slow-roast in its own skin. It’s elegant enough to serve as a stunning side for a Thanksgiving spread, yet rustic enough for a casual backyard gathering. Plus, cooking this outside frees up valuable oven space during the busy holiday season, making it a stress-free win for any host.

Kitchen Wisdom for the Grill

• Watch the heat zones: Start the sear near the center for a golden crust, but always move the squash to the outer ring for the long roast. This ensures the inside softens perfectly without scorching the skin.
• Score deeply: Don't skip the crosshatch cuts on the flesh; they create essential channels for the butter and spices to seep deep into the meat rather than just sitting on top.

Make It Your Own

If you need to keep things dairy-free, simply swap the butter for a high-quality vegan butter or coconut oil. For a different textural crunch, feel free to substitute the pecans with toasted walnuts or even roasted pumpkin seeds for a nut-free option.

Ingredients

The Produce

• 2 medium Acorn Squash

The Filling & Glaze

• 4 tbsp Unsalted Butter (cut into cubes)
• 1/4 cup Light Brown Sugar (packed)
• 1/4 cup Pecans (roughly chopped)
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg (freshly grated is best)
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper
• 1 tbsp Maple Syrup (optional, for drizzling)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill. Use charcoal or wood to establish a solid bed of heat.
2. Allow the grill to heat up for about 15 to 20 minutes. You want the flat steel cooktop to be hot, but not scorching, as squash needs time to soften without burning the skin immediately. Aim for a medium-high heat zone.

Step 2: Prepare the Squash

1. Wash the acorn squash thoroughly to remove any dirt.
2. Using a sharp, sturdy knife, cut each squash in half lengthwise from stem to tip.
3. Use a spoon to scrape out the seeds and stringy pulp from the center. (Pro tip: Save the seeds to roast separately on the grill!).
4. Score the inside flesh of the squash in a crosshatch pattern, being careful not to pierce through the skin. This allows the heat and butter to penetrate deeper.

Step 3: The Initial Sear

1. Brush the cut side of the squash with a little melted butter or oil and season lightly with salt.
2. Place the squash cut-side down directly on the flat steel cooktop. Choose a spot that is medium heat (not directly next to the center opening, but not on the far edge).
3. Grill for about 5-8 minutes until the face of the squash develops a rich, golden-brown crust and nice grill marks.

Step 4: Roast and Glaze

1. Flip the squash over so the skin side is on the cooktop.
2. Evenly distribute the cubed butter, brown sugar, cinnamon, nutmeg, and pecans into the hollow cavities of the squash halves.
3. Move the squash slightly further from the center fire to allow it to roast slowly. The skin acts as a bowl, letting the butter and sugar melt into a delicious syrup.
4. Cook for another 20-30 minutes, or until the flesh is fork-tender. Baste the edges of the flesh with the pooling liquid occasionally.

Step 5: Finish and Serve

1. Once tender, carefully remove the squash from the grill using tongs or a spatula.
2. Drizzle with a little maple syrup if desired for extra shine.
3. Serve immediately while piping hot and the filling is bubbling.

Tips

Cooking squash on an Arteflame is different from an oven because you are managing direct heat conduction. To ensure success, always keep an eye on the bottom of the squash (the skin side) during the second half of the cooking process. If you notice the skin charring too quickly before the inside is tender, move the squash to the outer edge of the cooktop where the temperature is lower. This allows the internal temperature to rise without burning the exterior.

Additionally, choosing the right squash matters. Look for acorn squash that feels heavy for its size and has dull, dark green skin with a splash of orange. Shiny skin usually indicates the squash was picked too early and may not be as sweet. To check for doneness, pierce the thickest part of the flesh with a paring knife; it should slide in with zero resistance, like butter. If your fire is dying down, don't be afraid to add a few more logs to the center to maintain the ambient heat needed to roast the tops.

Variations

While the classic brown sugar and pecan route is a Missouri favorite, acorn squash is a versatile vessel for flavor. You can easily pivot this recipe to be savory or spicy depending on your main course. The beauty of the Arteflame is that you can cook different variations simultaneously on different sections of the grill. Experimenting with fillings allows you to cater to different dietary needs or flavor preferences without dirtying extra pans. Here are a few ways to mix it up:

• Savory Herb: Skip the sugar and fill the cavity with butter, fresh sage, thyme, and minced garlic.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the brown sugar mix for a "swicy" (sweet and spicy) profile.
• Maple Bacon: Add crispy bacon crumbles to the pecan mixture and swap the brown sugar for pure maple syrup.
• Apple Stuffed: Dice a tart Granny Smith apple and mix it with the pecans and cinnamon for a fruit-forward filling.
• Cheese Lover: Finish the roasting process by topping the squash with grated Parmesan or Gruyère cheese during the last 5 minutes.

Best pairings

This Missouri charcoal roasted acorn squash is robust enough to stand on its own, but it truly shines when paired with smoky, savory proteins. The sweetness of the squash cuts through the richness of fatty meats, creating a balanced palate. Because you are already using the Arteflame, it makes sense to pair this with main dishes that can be cooked right alongside the squash on the center grill grate or the plancha surface. Think about foods that evoke the feeling of a harvest feast or a rustic outdoor gathering.

• Smoked Pork Chops: The sweetness of the squash glaze complements the salty savoriness of a thick-cut pork chop perfectly.
• Venison Backstrap: A lean, gamey meat like venison pairs beautifully with the earthy, nutty notes of acorn squash.
• Rotisserie Chicken: If you have the rotisserie attachment for your Arteflame, a slow-roasted chicken is a classic companion.
• Wild Rice Pilaf: For a vegetarian meal, serve the squash alongside a hearty wild rice and mushroom pilaf.
• Grilled Sausage: Spicy Italian sausage or bratwurst provides a nice contrast to the brown sugar and cinnamon.

Conclusion

Mastering this Missouri Charcoal Roasted Acorn Squash on your Arteflame grill is about more than just following a recipe; it is about embracing the rhythm of outdoor cooking. The transformation of a simple, hard vegetable into a caramelized, tender delight highlights the magic of fire-based cuisine. The combination of the smokiness from the charcoal and the rich, bubbling brown sugar glaze creates a side dish that is sure to become a seasonal tradition in your home.

We hope this recipe inspires you to fire up the grill even as the temperatures drop. Gather your friends and family around the warmth of the Arteflame, share a meal, and enjoy the unique flavors that only charcoal roasting can provide. Once you try squash this way, you may never go back to the oven again.