Grilled Squash with Brown Sugar Glaze

  • Active Time 10m
  • Total Time 1h

Serves 6 as an accompaniment

Light the barbecue in autumn when the winter gourds come to market. Besides acorn squash, you can also make this recipe with any small variety of pumpkin.


  • 3 acorn squash or small pumpkins, halved (1 pounds each)
  • 1 tablespoon cooking oil
  • 2 ounces raisins (optional)
  • 2 1/2 ounces packed brown sugar
  • Pinch ground nutmeg
  • 2 tablespoons margarine or butter
  • 2 tablespoons granola or chopped nuts


Scoop the seeds out of the squash or pumpkins. Place each half, cut-side up, on a piece of heavy foil. Brush with oil. Sprinkle raisins over the halves, if desired. Wrap securely in the foil. Cook directly over medium-hot coals in an uncovered grill for 40-50 minutes, or till squash or pumpkins are tender when pierced.

Combine the brown sugar and nutmeg. Unwrap the squash or pumpkins on the grill. Sprinkle with the brown sugar-nutmeg mixture. Dot with margarine or butter. Carefully rewrap; grill for about 5 minutes more, or till the brown sugar and butter melt. Sprinkle with granola or nuts.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 484

nutrition information per serving

198 calories; 7g total fat; 10mg cholesterol; 17mg sodium; 37g carbohydrates; 4g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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