Grilled Acorn Squash with Rosemary

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 37%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Cholesterol: 0.0mg
  • Sodium: 151mg
  • Carbohydrate: 12.4g
  • Fiber: 1.4g
  • Protein: 1g


  • 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


  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.
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