Grilled Acorn squash with balsalmic drizzle

By Grammie926

Ingredients

• 2 acorn squashes, (about 3 lb/1.5 kg total)
• 1/4 cup cup(50 mL) extra-virgin olive oil
• 1/2 tsp tsp(2 mL) each of salt and pepper
• 1 tbsp (15 mL) chopped fresh sage, (or 1/2 tsp/2 ml dried, crumbled)
• 1 tbsp tbsp(15 mL) balsamic vinegar
• 1 tsp (5 mL) Dijon mustard
• 1 minced clove garlic

Details

Servings 6
Adapted from canadianliving.com

Preparation

Step 1

Cut each squash in half lengthwise; scoop out seeds. Cut halves crosswise into 1/4-inch (5 mm) thick slices; place in large bowl. Add half each of the oil, salt and pepper and toss to coat.

Place squash on greased grill over medium-high heat; close lid and grill, turning once, until tender and browned, about 10 minutes. Transfer to serving platter.

Meanwhile, in small bowl, whisk together sage, vinegar, mustard, garlic and remaining oil, salt and pepper. Drizzle over squash.
Additional Information:

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Tip: You can roast the squash instead of grilling. Cut squash into 1-1/2-inch (4 cm) thick wedges; arrange in single layer on greased rimmed baking sheet. Roast in 425°F (220°C) oven until tender and lightly browned, 45 to 60 minutes.