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Grill-Roasted Acorn Squash with Garlic and Olives

Yields: 6 servings

This side dish, full of surprising flavors for fall grilling, also happens to be vegan and gluten-free.

¼ cup olive oil

3 large garlic cloves, sliced

3 acorn squash, stemmed, seeded and
   cut into 2-inch slices

20 black, dry-cured olives,
   pitted and halved

1 tsp chopped fresh thyme or
   ½ tsp dried thyme

Kosher or sea salt and freshly ground
   black pepper to taste

Prepare a medium-hot fire in your grill.

In a saucepan over medium heat, warm the oil and garlic together until the garlic is fragrant, about 4 minutes.

Arrange the squash slices, olives and thyme in disposable aluminum pans. Drizzle with the olive oil mixture, and then season with salt and pepper.

Place on the grill, close the lid and grill for 20 minutes. Open the lid and turn the squash slices over. Close the lid and grill for 15 to 20 minutes more or until the squash is fork-tender.

To serve, transfer the squash slices to a platter and drizzle with the juices from the pan. Sprinkle the olives over the pumpkin and serve warm.

Adapted from BBQ Bistro, by Karen Adler and Judith Fertig (JudithFertig.com).vegetable peeler to make the “noodles”.