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Grilled Acorn Squash with Rosemary

Yield 8 servings

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.