You know how we all have our fall transitional clothes? Why don’t we have fall transitional foods? We go from grilled corn and watermelon to PUMPKIN EVERYTHING.
And yeah, I know I’m jumping on the pumpkin/squash bandwagon way harder than normal this year. Especially with last week’s insanity (but seriously if you haven’t checked out my pumpkin spice cake with salted caramel kahlua buttercream… you are missing out)
BUT here’s the perfect recipe to marry summer and fall. A light, bright, herb-filled dressing poured over grilled acorn squash! DIVINE.
Consider this my “light jacket” of the food world.
I have raved about this vegetarian barbecue cookbook before and I WAY recommend it, though it seems to not be published anymore. Boo. But if you want a used copy for 24 cents, Amazon’s got you covered right now 😉
There’s a phenomenal recipe in that book for grilled squash with a garlickly red wine vinaigrette that I just love. So I’m making a spin on it that’s more summery, and I think you’ll love it.
- 1 acorn squash
- 1 clove garlic
- 2 T chopped fresh basil
- 2 T chopped fresh oregano
- 3 scallions, chopped
- 1/2 fresh jalapeno, minced
- 1/3 C extra virgin olive oil
- 2 T white balsamic vinegar
- 2 T red wine vinegar
- 1/2 t salt
- Preheat grill on low heat.
- Make a bunch of slits (I did about 12 which I think is overkill) in your squash with a large knife. Microwave for 3 minutes on high. Once it's cool enough to handle, slice in half, scoop out middle gunk, and slice into 3/4-inch wide pieces.
- Spray each side of squash with cooking spray (or lightly brush with oil) and grill for about 6 minutes per side, until you can easily puncture them with a fork.
- While they're grilling, whisk together the rest of the ingredients for a dressing. It is supposed to be a VERY herb-filled chunky dressing. Trust me.
- When the squash is done and still hot, pour dressing on top.