Grilled Acorn Squash with Rosemary

Southern Living
8 servings


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2 tablespoons olive oil, divided
1/4 cup white wine vinegar
1 tablespoon fresh rosemary
1/2 teaspoon salt
4 garlic cloves, crushed
2 pounds acorn squash, thinly sliced
Garnish: fresh rosemary sprigs


Combine 1 tablespoon oil, white wine vinegar, and next 3 ingredients in a large zip-top plastic bag; add squash. Seal and turn to coat. Let stand 2 hours.

Remove squash from marinade, reserving marinade. Brush squash with remaining tablespoon oil.

Cook acorn squash, covered with grill lid, over medium-hot coals (350° to 400°) about 10 minutes on each side. Place on a serving dish; drizzle with reserved marinade. Cover squash, and let stand 10 minutes. Garnish, if desired.

Created date

October 2003

Nutritional Information

Calories 79
Caloriesfromfat 37 %
Fat 3.5 g
Satfat 0.5 g
Cholesterol 0.0 mg
Sodium 151 mg
Carbohydrate 12.4 g
Fiber 1.4 g
Protein 1 g