Thanksgiving meals often call for sides that look special without demanding extra effort, and Grilled Stuffed Acorn Squash delivers that balance beautifully. This comforting dish brings warm, seasonal flavor straight from the grill, offering a presentation that fits right in with a holiday spread. Each roasted half becomes a rustic bowl filled with fall ingredients, turning a simple squash into a standout side your guests will remember long after the plates are cleared.
As the holiday rush picks up, many families look for dishes that feel festive without overwhelming the kitchen. This recipe helps keep things running smoothly. Grilling the squash lends a gentle smokiness that pairs well with earthy autumn flavors, while the contrasting textures—tender squash, hearty filling, and lightly crisp edges—create a satisfying bite from start to finish. Cooking outdoors also frees up valuable oven space, giving you room to prepare other Thanksgiving staples without juggling trays and timers.
This dish also works beyond the big meal. Stuffed squash becomes an easy, creative way to dress up Thanksgiving leftovers. A mix of roasted vegetables, turkey, or grains tucked into the squash halves creates a fresh spin that feels intentional rather than repetitive.
Stepping outside to grill adds a welcome pause during the busiest week of the season. The relaxed rhythm of outdoor cooking and the rich aroma rising from the grill set the tone for gathering, sharing, and slowing down. Whether you're preparing a complete holiday menu or adding one special side, Grilled Stuffed Acorn Squash brings flavor, color, and comfort to the table.
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Serves 4
Grilled Stuffed Acorn Squash Ingredients
For the Squash
- 2 acorn squash
- 4 teaspoons olive oil
- 1 teaspoon salt
For the Stuffing
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 8 ounces turkey sausage or ground turkey (or tempeh for a vegetarian/vegan option)
- 4 celery stalks sliced
- 2 teaspoons salt
- 3 cups dry stuffing
- 2 cups broth or water
- ½ cup pecans chopped
- ½ cup dried cranberries
Grilled Stuffed Acorn Squash Directions
- Prepare the squash: Using a large knife, chop the squash in half pole-to-pole. Scoop the seeds and stringy pulp from the center with a spoon, then discard. Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire).
- Roast the squash: Place the squash on the grill, cut side up, over medium heat. Grill for 30-40 minutes, then flip the squash so the cut side is facing down and grill for an additional 15 minutes or until tender.
- Prepare the stuffing: Heat oil in a skillet over medium heat. Add the diced onions and sauté until they are just beginning to soften, about 3 minutes. Add the turkey and cook until it starts to brown, about 5 minutes, breaking it apart with your spatula as it cooks. Add the celery and cook for 2 minutes more. Fold the prepared stuffing into the turkey and vegetable mixture (or, if using store-bought stuffing, add the mix and liquid to the pan), then add the pecans and cranberries.
- Assemble: Carefully unwrap the squash from the foil. Scoop half of the stuffing mixture into the cavity of each squash half.
- Serve & enjoy!
Taken from freshoffthegrid.com
