Few foods conjure the fall season like acorn squash. It’s a gourd, for one thing, and we associate gourds with autumn; and its orange-y flesh suggests the season’s signature color. The sweet flavor of the squash is brought to the fore by the simplicity of the preparation.
SERVINGS: 4 – 6
- 2 small (48 ounces) acorn squash, seeded and cut into 1-to-2-inch wedges
- 1 tablespoon extra-virgin olive oil
- Kosher salt
Prepare the grill for indirect heat: If using charcoal, when the coals are ashen, dump them onto one side of the grill. If using a gas grill, preheat the grill with all burners on high. When it reaches a temperature of 500 degrees, adjust for indirect grilling. With a two-burner grill, turn off one of the burners; with three or more burners, turn off the center unit.
You want medium heat. For charcoal, you should be able to hold your hand about five inches above the grate for 5 to 7 seconds. For gas, the temperature should be 400 degrees.
Toss the squash wedges with the oil and season them generously with salt. Working in batches as needed, cook them (uncovered) directly over the fire until deeply charred, 6 to 10 minutes per side.
Move the squash wedges to the cool side of the grill. Close the lid and cook until they are soft, 10 to 20 minutes. Transfer the wedges to a platter for serving.
**Modifications I made…
I lined my top rack of the grill with tin foil and put the squash on it in a single layer. I sprinkled a little sea salt over them and shut the lid. The temperature of the grill was about 350.
I let them cook for approximately 10 minutes-while I was cooking the boneless marinated chicken breasts on the bottom rack. I left them on the top rack until they began to get tender.
I then took them from the top rack and made a single layer on the grill surrounding the chicken. I left the top up on the grill during this part. I let them cook for approx 3-5 minutes on each side. By now they were nice and tender-ready to serve.
I chose this as the alternative to charing them, simply because I don’t care for that taste.
The Washington Post