Grilled Acorn Squash on a Blackstone Grill: Smoky Fall Side Dish

Take advantage of fall’s abundant harvest by grilling acorn squash on your Blackstone griddle. This simple preparation adds a smoky char and buttery flavor to a classic autumn vegetable, creating a delicious and nutritious side dish that pairs well with many mains.

Grilled Acorn Squash on the Blackstone

Grilling acorn squash on a Blackstone griddle is fast, hands-off, and flavorful. With just a few ingredients and minimal prep, you can have tender, charred squash ready in about 25 minutes. It makes a great side for steak, pork, chicken, or burgers and can be cooked alongside proteins on the griddle to streamline timing.

Why you’ll love this Blackstone squash recipe

• Fast and easy: about five minutes to prepare and roughly twenty minutes to cook.
• Nutrient-dense: acorn squash delivers vitamins and minerals, making it a healthy side.
• Seasonal and affordable: acorn squash is abundant from early fall through winter, which helps keep costs down and supports sustainable eating.

Ingredients

• 1 acorn squash
• 1/4 cup butter, melted
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced

Tips & Tricks

Acorn squash has a tough rind and dense flesh, so use a sturdy, sharp chef’s knife and a solid cutting board. To make cutting easier, slice off the top first, then place the squash on its newly trimmed side before halving it. If the knife gets stuck, press the blade down with both hands or tap the spine of the knife gently with a rubber mallet to help it through. Once cooked, the skin softens and is edible, but it also pulls away easily if you prefer not to eat it.

Tools to make this easy recipe

• Blackstone griddle (or large flat griddle)
• Large bowl for coating
• Spoon for scooping seeds
• Sharp chef’s knife and sturdy cutting board

How to cook acorn squash on the Blackstone griddle

1. Preheat the griddle to medium heat.
2. Cut the squash in half lengthwise and scoop out the seeds with a spoon.
3. Slice the squash into 1/2 to 3/4-inch thick wedges.
4. In a large bowl, melt the butter and whisk in salt, pepper, Italian seasoning, and minced garlic.
5. Add the squash slices to the bowl and toss to coat evenly with the butter mixture.
6. Place the coated squash 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

If you don’t have a griddle, a large cast iron skillet works well. Heat the skillet over medium, arrange the seasoned squash slices in a single layer (cook in batches if needed), and sear about 10 minutes per side until charred and tender. Serve immediately.

Substitutions

Feel free to use other winter squashes such as butternut or delicata. Adjust slice thickness and cook time as needed for different varieties.

What to serve with grilled acorn squash

Grilled acorn squash pairs well with roasted or grilled proteins like ribeye, pork chops, chicken breasts, or chicken thighs. Add another vegetable side—roasted Brussels sprouts, a green salad, or grain pilaf—to complete the plate.

How to store

• Refrigerate leftovers in an airtight container for 2–3 days.

How to reheat

Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also reheat on a cast iron skillet over medium-high heat for a few minutes per side to restore some char and texture.

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