Let's Talk BBQ
FORUM SPONSORS => Cookinpellets.com => Topic started by: GrillGirl@cookinpellets on October 14, 2015, 10:23:22 PM
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Has anyone tried Squash on their pellet grill? If yes - please share your recipe!
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I've done Acorn squash before, and it was darn tasty!
1 acorn squash
3 Tbsp. brown sugar
4 Tbsp. Butter, softened
1 pinch nutmeg
Wash and dry squash. Cut off the top and bottom tips of squash, and cut a thin slice off either side of the squash to create a flat spot (to help it sit steady on the grates). Cut squash in half, scraping out seeds. Slice a cross hatch pattern about 1/2″ into the flesh of the squash. Spread the butter and brown sugar in the squash.
Cooked for 30-45 min at 400° (until squash is soft). Sprinkle with a little nutmeg and chow down!
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Equal parts Honey & butter and some cinnamon works great too. A lil bourbon doesn't hurt either. This can be done on any grill. .☆´¯`•.¸¸. ི♥ྀ.
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Temps are dropping - this sounds great. Thanks!
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Squash is great on the grill. Both summer and Winter varieties.
Zuchini & Yellow squash are great grilled at high temps - brush with olive oil Garlic, S & P. Bacon wrapped Zuchini wedges are awesome!
(https://lh3.googleusercontent.com/-7DaLiLNhjMU/Tj9KSgwzxnI/AAAAAAAAHAU/DvQBhRf1UEs/s640-Ic42/ZUCCHIN3.JPG)
(https://lh3.googleusercontent.com/-kezzhKZmM2c/Tj9KTGy0AQI/AAAAAAAAHAY/mEMvKiL2sgE/s640-Ic42/ZUCCHIN4.JPG)
Pecan Praline Acorn Squash on the grill is really good too. Similar to Kat's recipe, but add some pecans. It's even better with a bit of bacon in it!
(https://lh3.googleusercontent.com/-Hxhb0XZiZDg/UL0iqNOyu3I/AAAAAAAADrw/Okq4PgBFU_Q/s640-Ic42/SS%252526S10.JPG)
Festival Acorn Squash with Pecan Praline filling (http://www.letstalkbbq.com/index.php?topic=2016.msg20303#msg20303)
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Dang the squash looks great Cliff!!! Like Pam said have a shot of bourbon while cooking the squash! ::) Don
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Grilled zucchini and summer squash are a big favorite of my wife and I when I'm grilling just about anything -- steaks, chops, chicken chunks, etc. I do this so often I sort of take it for granted and I've never taken any pictures of the squash, but here's my approach
Wash and cut the ends off a mix of green zucchinis and yellow summer squashes (about three each for two hungry people). Slice into approximately 1 inch thick pieces. Toss into a one-gallon plastic freezer bag, then add:
1/2 Cup Extra Virgin Olive Oil
1 Tbsp Freshly Ground Black Pepper
2 Tbsp Chopped Garlic
3 Tbsp Italian Seasoning (Tones or McCormick are my favorites)
Shake, rattle, and roll the bag until your arms get tired and you have to quit and seek sustenance or an adult beverage -- this evenly distributes the spices and the oil makes them stick to the squash. You can do this an hour to two before your cook if you'd like.
On a grill fired up to searing temperature (450 plus range) place the squash slices on the grids using long tongs. If you have GrillGrates on your machine you're going to get some beautiful marks. You'll get some, even if you don't. Grill the slices until they just begin to soften to the touch and then turn over and grill the other side. They're done when the pieces are semi-soft. If you overcook them, they'll go limp and kind of mushy, but still taste okay (practice makes perfect)
Lightly salt the bits once their off the grill, then enjoy!
Hub
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Thanks for all the great recipe guys .