Friday, June 1, 2007

Grilled Acorn Squash

We talked about making a giant meatball and making stuffed acorn squash for dinner the other night but then settled on grilled chicken and trying grilled squash too.

I cut the squash into rings (with skin on) about 1.5-2 inches thick and cleaned out the seeds and pulp. Then I marinated them in olive oil, black pepper, garlic, and rosemary. We let them sit for maybe an hour while we walked down to the beach. Tim put them on the grill, turned them several times and cooked them for about 20 minutes over a low-slow fire so they cooked slowly. The skin peeled right off and they had nice flavor. If we had had more time we might have put a skewer through the middle with a piece of zucchini in the hole. Depending on the vegetable you might need to nuke the squash so that both veggies get done at the same time.

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