Acorn squash is a delicious, nutritious, and filling side dish that’s wonderful with grilled meat, chicken, or fish. Grilling gives the squash great caramelization and smokiness and avoids heating up your house on hot summer days. Brushing it with this flavorful orange-rosemary glaze keeps the squash moist.
There’s no sugar in the glaze—its sweetness comes from fresh-squeezed orange juice and white balsamic vinegar. White balsamic is a handy and enjoyable vinegar. You can use it anywhere you’d use regular balsamic vinegar, and it has lighter flavor and color. I use and like Alessi, which is the brand I’ve been able to find in my area.
|Grilled Acorn Squash With Orange-Rosemary Glaze|| || |
- Juice of 1 orange
- 1 clove garlic, minced
- 1/2 tablespoon white balsamic vinegar or white wine vinegar
- 1/2 tablespoon rosemary, finely chopped
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 medium acorn squash, quartered and seeds and fibers removed
- Place orange juice in a small saucepan over medium heat. Boil until reduced to about 2 tablespoons of liquid, 5 to 10 minutes.
- Remove pan from heat and add garlic, vinegar, rosemary, and salt. Whisk in olive oil until combined.
- Heat grill to medium. Place squash quarters on grill, peels down. Brush generously with orange-rosemary glaze, and roast with cover closed. Continue to brush every 10 to 15 minutes while grilling. Grill 40 to 50 minutes or until very soft and browned around the edges.
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