These sweet and spicy squash “ribs” are the perfect barbecued fall side dish.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Oil, for oiling grill grates
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup pure maple syrup
- 2 tablespoons cider vinegar
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon crushed red pepper
- Kosher salt and freshly ground black pepper
- 2 acorn squashes (about 2 pounds each)
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 tablespoons toasted pepitas (roasted hulled pumpkin seeds)
Instructions
- Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
- Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
- Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
- Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
- Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
- Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Sprinkle with the pepitas. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 273 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 634 mg |
Reviews
So good! Sweet and spicy.
I already made this twice and it is outstanding each time. Easy to make and ingredients are always in the pantry. You probably don’t need the glaze but it adds great flavor.
Enjoyed the sweet spicy taste. Baked in only 20 minutes for me.
This was delicious! We grilled the squash as a side dish and it was the perfect blend of sweet and spicy. I’ve always baked squash in the past, but this is our new favorite way to prepare it. This was a huge hit at a family dinner too – definitely a keeper!
I made this for the first time with company it came out excellent. The right amount of heat & sweet. I basted my squash slices a second time as I enjoy things on a sweeter side my husband skipped that step. The second time was just as good. I also halved the recipe for use with one squash, perfect for four servings.