Maple-Ginger Grilled Squash Rings
Sweet, spicy, and perfectly charred, these tender grilled acorn or butternut squash rings are brushed with a sticky maple glaze infused with fresh ginger and a kick of cayenne pepper.
Equipment
- Outdoor grill or grill pan
- Chef's knife
- Cutting board
- Spoon
- Basting brush
- Small mixing bowl
Ingredients
Squash
- 1.5 lbs Acorn or butternut squash — About 1 medium acorn squash or the neck of 1 large butternut squash
- 2 tablespoons Olive oil — For brushing before grilling
- 0.5 teaspoon Kosher salt — For seasoning
- 0.25 teaspoon Black pepper — Freshly ground
Maple-Ginger Glaze
- 3 tablespoons Pure maple syrup
- 1 tablespoon Unsalted butter — Melted (substitute coconut oil for dairy-free/vegan)
- 1 tablespoon Fresh ginger — Peeled and finely grated
- 1 teaspoon Apple cider vinegar — Adds a touch of acidity to balance the sweetness
- 0.125 teaspoon Cayenne pepper — Use a pinch up to 1/8 tsp depending on spice preference
- 1 pinch Kosher salt — To balance the glaze
Squash
| 1.5 lbs | Acorn or butternut squash | About 1 medium acorn squash or the neck of 1 large butternut squash |
| 2 tablespoons | Olive oil | For brushing before grilling |
| 0.5 teaspoon | Kosher salt | For seasoning |
| 0.25 teaspoon | Black pepper | Freshly ground |
Maple-Ginger Glaze
| 3 tablespoons | Pure maple syrup | |
| 1 tablespoon | Unsalted butter | Melted (substitute coconut oil for dairy-free/vegan) |
| 1 tablespoon | Fresh ginger | Peeled and finely grated |
| 1 teaspoon | Apple cider vinegar | Adds a touch of acidity to balance the sweetness |
| 0.125 teaspoon | Cayenne pepper | Use a pinch up to 1/8 tsp depending on spice preference |
| 1 pinch | Kosher salt | To balance the glaze |
Instructions
-
Preheat your grill to medium heat (about 375°F to 400°F). Clean and lightly oil the grates.
~10 minIf using a charcoal grill, set up a two-zone fire with a hot side and a cooler side. -
Wash the squash thoroughly. Trim off the top stem and bottom end. Stand the squash upright and carefully slice it crosswise into rings about 1/2 to 3/4-inch thick. Use a spoon to scoop out the seeds and stringy bits from the center of the rings.
~10 minAcorn squash skin is tender enough to eat after grilling, so no need to peel. If using butternut squash, you can peel the skin before slicing if preferred. -
Brush both sides of the squash rings evenly with olive oil and season with kosher salt and black pepper.
~2 min -
In a small bowl, whisk together the maple syrup, melted butter, grated fresh ginger, apple cider vinegar, cayenne pepper, and a pinch of salt. Set aside.
~3 min -
Place the squash rings on the grill over direct medium heat. Close the lid and cook until nice grill marks appear and the squash begins to soften, about 8-10 minutes. Flip the rings and cook for another 8-10 minutes on the other side.
~20 minIf the squash is browning too quickly before becoming tender, move it to indirect heat to finish cooking. -
During the last 3 to 4 minutes of grilling, when the squash is fork-tender, brush the maple-ginger glaze generously over the rings. Allow the glaze to bubble and caramelize slightly, flipping once to coat both sides.
~4 minWatch carefully once the glaze is applied; the sugars in the maple syrup can burn quickly. -
Remove the squash rings from the grill and let them rest on a serving platter for a few minutes before serving.
~5 minGarnish with a sprinkle of flaky sea salt or toasted pepitas if desired.
Tips & Storage
- Microwaving the whole squash for 1-2 minutes can soften the flesh slightly, making it much easier to slice into rings safely.
- Make sure your knife is very sharp. Hard winter squash requires a sturdy blade and steady pressure to cut safely.
- Leftover glaze makes a fantastic drizzle over roasted carrots or sweet potatoes.
- Storage: Store leftover grilled squash rings in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F until warmed through, or in the microwave.