Acorn Squash with Asiago and Sage

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Prep Time

    10 min.

  • Grilling Time

    1 to 1:15 h


the Ingredients

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  • Completed step 3 acorn squashes, 570 to 680 grams each
  • Completed step 55 grams (½ stick) unsalted butter
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 2 teaspoons finely chopped fresh sage leaves
  • Completed step 1 teaspoon granulated onion
  • Completed step 1 teaspoon maple syrup
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 50 grams freshly graded aged Asiago cheese
  • Completed step 2 tablespoons finely chopped fresh Italian parsley leaves


  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • With a large knife, carefully cut each squash in half lengthwise. Scoop out and discard the seeds and strings.
  • In a small saucepan over medium heat, combine the butter, brown sugar, sage, granulated onion, maple syrup, salt and pepper. Then cook until melted. Brush the butter mixture all over the exposed flesh of each squash.
  • Brush the cooking grates clean. Grill the squashes, cut sides up, over indirect medium heat, with the lid closed, for 45 minutes. Sprinkle the cheese and parsley all over the exposed flesh of each squash. Continue to grill until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, 20 to 30 minutes more. Serve warm.

Let's Gear Up

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