Preheat the grill to high heat. Clean the grill and then reduce the heat to low (grill temperature should sit around 300-350 degrees).
Slice the acorn squash in half. Remove all the seeds with a spoon. Then slice into 8 segments.
Drizzle grapeseed oil oven the acorn squash and sprinkle the salt, black pepper, garlic powder on the acorn squash. Rub with fingers then add a dash of cayenne.
Spray the grill with non-stick cooking spray. Place the acorn squash segments on the grill. Grill with lid closed for 20 minutes. Flipping at the 10 minute mark.
Remove the acorn squash once tender. Drizzle with honey and serve immediately.
- Slice - Slicing the acorn squash can be challenging. It's just as hard as cutting through butternut squash or even spaghetti squash. If I know I'm going to cook with my acorn squash quickly I'll ask the produce department at my grocery store to at least cut it in half for me!
- Season - Acorn squash grilled is best with seasoning. Don't slack with the seasoning as the bbq acorn squash by it's self tends to not yield as much flavor.
- Grill - I have always cooked acorn squash on gas grill, but you can also cook it on a charcoal grill too. The time might vary as for how long it will take you to grill.
- Vegan - Make this vegan by substituting the honey for a plant based sweetner like agave nectar, maple syrup, or Bee Free Honee.
Serving: 2g | Calories: 106kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 374mg | Fiber: 2g | Sugar: 9g | Vitamin A: 395IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg