Virginia Roasted Acorn Squash on the Arteflame

Introduction

Sweet, smoky, and kissed with cinnamon spice, this Virginia-grown roasted acorn squash is grilled to golden perfection on the Arteflame. This recipe turns a seasonal favorite into a beautifully caramelized side that complements any grilled meal with its richness and warmth – no oven needed. Perfect for fall gatherings or adding a rustic twist to your grilling menu.

Ingredients

• 2 Virginia-grown acorn squash, halved and seeds removed
• 4 tbsp salted butter, melted
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• Optional: chopped pecans or walnuts for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto 3 paper napkins and place them in the center of the Arteflame grill base.
2. Stack a few pieces of firewood above the napkins.
3. Light the napkins and let the fire build. The grill will be ready for cooking in about 20 minutes.

Step 2: Prep the Acorn Squash

1. While the grill heats up, cut each acorn squash in half and scoop out the seeds.
2. In a small bowl, mix the melted butter, brown sugar, cinnamon, nutmeg, and salt.
3. Brush the cut sides of the squash generously with the butter-sugar mixture.

Step 3: Grill the Squash

1. Place the squash halves cut-side down on the flat cooktop griddle, closer to the center where it’s hotter. Avoid using pots or pans.
2. Grill for 15-20 minutes, turning occasionally, until the flesh is fork-tender and caramelized.
3. Flip the squash halves cut side up after they begin to soften and cook for an additional 5-7 minutes to allow the glaze to bubble and thicken.

Step 4: Serve and Garnish

1. Remove the squash from the grill when tender and beautifully browned.
2. Garnish with chopped pecans or walnuts, if using, and serve hot.

Tips

• Place squash closer to the center of the flat top for faster caramelization, and move them outward to cook through slowly.
• Butter adds a smooth, rich flavor – don’t substitute with olive oil for this recipe.
• If pairing with grilled meats, use the reverse sear method: sear first on the center grill grate at 1,000°F, then finish on the flat top griddle.
• Acorn squash continues to cook off heat – remove when just fork-tender.
• Use a spoon to fill the cavity with extra glaze or serve as-is for a rustic look.

Variations

1. Maple Glazed Acorn Squash: Substitute brown sugar with 2 tbsp pure maple syrup for a deeper, natural sweetness.
2. Smoky Chipotle Squash: Add 1/2 tsp chipotle powder to the glaze for a smoky, spicy finish.
3. Ginger Orange Glazed Squash: Add 1 tsp fresh grated ginger and 1 tbsp orange zest to the glaze for a bright, zesty profile.
4. Savory Herb Squash: Replace brown sugar and cinnamon with 2 tbsp grated Parmesan, 1 tsp thyme, and garlic powder for a savory take.
5. Honey-Balsamic Glazed Squash: Mix 1 tbsp balsamic vinegar and 1 tbsp honey into the butter for a sweet-tangy glaze.

Best pairings

• Grilled pork chops with apple glaze
• Smoked turkey breast with rosemary butter
• Charred brussels sprouts with bacon
• Spiced mulled cider
• Cabernet Sauvignon or a semi-dry apple cider

Conclusion

With caramelized edges and buttery, spiced centers, this Virginia-style grilled acorn squash shows off the power and precision of the Arteflame grill. It’s a seasonal side that pairs beautifully with roasted meats or can be enjoyed on its own. Try one of the delicious variations for your next outdoor cook!