Tangy Grilled Acorn Squash Recipe

May the respite of cool weather reach us this month! October brings the first crisp, cool nights to Phoenix – a taste of the next glorious six months. In celebration of the ability to return outside for meals on the patio, a collection of fall-inspired recipes:


  • 2 pounds acorn squash
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • salt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • Chopped fresh mint

Heat grill. Prepare squash by halving and removing seeds. Peel the squash and cut into 1/2 inch sections. In a bowl, combine oil, garlic and salt to taste. Coat squash in this mixture and then carefully place on the grill. In a saucepan, combine vinegar and sugar. Cook until the syrup is thick. Drizzle over squash and garnish with mint.