Grilled Acorn Squash with Cinnamon Butter

Overhead view of 3 acorn squash slices on a grill grate. Squash has dark grill marks seared into the flesh.

Grilled Acorn Squash with Cinnamon Butter

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Simple and full of rich fall flavors, grilled acorn squash recipe is seasoned to perfection with a cinnamon and nutmeg butter, then drizzled with maple syrup and topped with toasted pumpkin seeds.

Prep: 15

Cook: 10

Total: 25

Recipe makes approximately 4 servings

Equipment Needed

Grill (gas or charcoal)
Large, microwave-safe bowl
whisk
Tongs

Ingredients Needed

¼ cup butter
½ teaspoon cinnamon (more or less to taste)
½ teaspoon nutmeg (more or less to taste)
1 pinch salt (more or less to taste)
2 medium acorn squashes (approximately 4 pounds total, cut into ½-inch-thick slices)
2 tablespoons maple syrup
¼ cup toasted pumpkin seeds (optional, for serving)

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Instructions

Preheat grill to medium heat, approximately 350° to 375° Fahrenheit.
Once grill is preheated, melt butter in large microwave-safe bowl. Add cinnamon, nutmeg, and salt to melted butter and whisk well until ingredients are fully combined.
Add acorn squash slices to bowl with cinnamon butter and carefully toss, flip, or stir squash until completely coated with butter.
Carefully place buttered squash slices on preheated grill grate over indirect heat. Close grill lid and cook squash 1 to 2 minutes. Open lid and carefully flip squash over, then close lid and cook another 1 to 2 minutes. Note: if squash slices are more than ½-inch-thick, repeat process, flipping as needed, until squash is fully cooked, no more than 8 minutes total per side.
Once squash slices have visible grill marks and can be easily pierced with tines of fork, remove squash from grill and transfer to serving platter or plates. Drizzle maple syrup over grilled squash and top with toasted pumpkin seeds if desired. Serve immediately.

Recipe Notes

To cut the acorn squash, use a sharp knife to halve each squash. Scoop the seeds out with a large metal spoon or ice cream scoop, then cut each squash half into half again, creating quarters. Carefully slice each squash quarter into half-moon shapes approximately ½-inch thick.
To melt the butter, microwave it in 30 second increments, stirring well between each burst until the butter is completely liquid. Be careful not to burn it.
Make it Dairy Free: Use avocado oil or a similar neutral-tasting oil instead of butter.

To Toast the Pumpkin Seeds in the Oven

Preheat oven to 350° Fahrenheit. Rinse pumpkin seeds well, then dry seeds completely with paper towels or dish towel.
Toss pumpkin seeds and cinnamon together in a bowl until seeds are thoroughly coated.
Spread pumpkin seeds out across baking sheet in one even layer. Place baking sheet in oven and bake seeds 7 minutes.
After 7 minutes, remove baking sheet from oven and stir pumpkin seeds to prevent sticking or burning. Spread pumpkin seeds back out into one even layer, then return baking sheet to oven. Bake another 7-8 minutes until seeds are golden brown.
Remove baking sheet from oven and let pumpkin seeds cool to room temperature before serving.

To Toast the Pumpkin Seeds in the Air Fryer

Preheat air fryer to 360° Fahrenheit. Rinse pumpkin seeds well, then dry seeds completely with paper towels or dish towel.
Add dry pumpkin seeds to large bowl with avocado oil, salt, and pepper, or avocado oil and cinnamon. Toss or stir until pumpkin seeds are well-coated.
Transfer pumpkin seeds to air fryer basket. Place basket in air fryer and cook 7 minutes.
After 7 minutes, pause air fryer and remove basket. Shake basket well to toss and flip pumpkin seeds, to prevent sticking and burning. Return basket to air fryer and cook another 7-8 minutes or until pumpkin seeds are golden brown.
Remove pumpkin seeds from air fryer and let cool to room temperature before serving.

Nutrition Info (Approximate)