Sunday, October 11, 2009

Grilled Acorn Squash


Just because summer has come and gone doesn't mean it's time to put the grill away.  I think cool autumn afternoons can make for some excellent grilling days.  Wandering around the farmer's market, I was inspired to try something new.  I've always enjoyed acorn squash growing up, but i had never tried grilling it before.  One thing I've learned this summer is that grilling vegetables can be very rewarding.  You can start with something ordinary, yet after it's grilled, it comes off completely different and delicious.  Of course, in this case, you can baste just about anything in a butter, brown sugar, and maple syrup glaze and it will come out great. 
Since I needed to grill these guys for a while, I got my fire going with briquettes instead of the lump charcoal I've been using recently.  I find they can maintain or more steady, long lasting fire better than lump charcoal.  Once I had a good two zone, high heat fire, I simply placed the squash cut side up on the grill, and added some glaze about every 10 minutes.  Half way through, I rotated the squash so it cooked evenly.  Total grill time ended up to be about 50 minutes.  Super simple and super tasty.  I enjoyed mine out on the deck in the cool autumn air and it definitely warmed me up just as well as a hearty bowl of soup.


5 comments:

  1. Cold and Windblown in NLOctober 14, 2009 at 2:13 PM

    Say it's cold and windy while you're trying to grill:

    Would you put the vents on the top of the grill on the windward or the leeward side?

    Say you're also trying to have indirect heat, so you've got all the coals on one side - would you put the coals on the windward or the leeward side?

    Also - what do you think is the bigger factor when grilling 'off-season'? Wind or ambient temperature?

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  2. i would say realistically, I dont think the wind is so much a problem. I have read that when it's cold outside that you do need to cook things slightly longer. i think the only time wind is a problem is when i'm trying to start the fire. I guess to answer your questions, if I had to choose I would probably put vents and coals on the leeward side, but I think we would be getting pretty technical at that point. hope that helps! stay warm

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  3. The Antarctic GrillerNovember 10, 2009 at 2:38 PM

    After grilling for the past few non-rainy weekends - I have some more data.
    * Windspeed is more critical than temperature
    * The coals/charcoal on the upwind side mostly go out, so I only grill on the downwind half of the grill
    * If it is really windy, I close the vents a little, otherwise the fire can be very intense but short lived
    * As you guessed, it all works better when the vents are on the leeward side

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  4. just curious....are you going to try to weberfy a turkey for Thanksgiving? :)

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  5. @Dan..(aka Sr. Overseas Grilling Correspondent) Good to see your still grillin thru the cold. In fact, sounds like your doing more grilling then I've been. Intresting about the wind though. I wouldnt have guessed wind would have that much effect on a closed grill.

    @anonymous...that's definetly on my list of things to do, but since i'm not hosting thanksgiving this year, I'll be doing more eating than grilling.

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