Grilled Acorn Squash with Rosemary

Recipe from

Southern Living

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

Ingredients

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

Preparation

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.

November 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note