Juicy Grilled Delicata Squash

Finding new and interesting ways to cook fall squash can feel like a real challenge. Between the endless butternut recipes and basic roasted acorn squash, it’s easy to get stuck in a rut when the autumn produce hits the farmers’ market. And let’s be honest – dealing with thick, hard-to-cut squash isn’t exactly fun when you’re trying to get dinner on the table quickly.

That’s why grilled delicata squash has become my go-to side dish: it’s super easy to prepare, cooks up quickly on the grill, and brings a slightly sweet, seasonal flavor to any weeknight meal. Plus, the thin skin means no peeling required – just slice, season, and grill!

What Kind of Delicata Squash Should I Use?

When shopping for delicata squash, look for ones that are cream-colored with green stripes and feel heavy for their size – typically about 5-8 inches long. Unlike other winter squashes, delicata has a thin, edible skin, so there’s no need to peel it before cooking. The best ones will be firm and free from soft spots or blemishes. You can find delicata squash in most grocery stores during fall and early winter months, and one squash is usually perfect for 2-3 servings. If you can’t find delicata, you could substitute acorn squash, though you’ll need to peel it first and adjust the cooking time.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Delicata squash: While delicata squash has a sweet flavor and edible skin that makes it perfect for this recipe, you can use acorn squash or butternut squash instead. Just note that you’ll need to peel these alternatives first, and cooking time might need to be adjusted by 2-3 minutes.
• Extra virgin olive oil: Any neutral cooking oil works here – try avocado oil or grapeseed oil. Even melted butter can work well for extra flavor.
• Baby spinach: Feel free to swap with arugula, mixed greens, or even kale (though you might want to massage kale first to soften it).
• Pecans: Any toasted nuts work great – try walnuts, almonds, or pistachios. Just make sure to toast them first for the best flavor.
• Dried cranberries: Other dried fruits like cherries, raisins, or even diced dried apricots can work just as well.
• Balsamic reduction: If you don’t have balsamic reduction, you can use regular balsamic vinegar mixed with a touch of honey, or try a maple syrup drizzle instead.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling delicata squash is cutting the rings too thin, which can lead to them falling apart or burning on the grill – aim for ½-inch thick rings to get that perfect char while maintaining the squash’s structure. A common error is removing the seeds and pulp without first cutting the squash in half lengthwise, making the job much harder than necessary – simply slice lengthwise, scoop out the seeds, then cut into rings. To prevent sticking (a frequent frustration), make sure your grill grates are clean and hot before adding the squash, and don’t try to flip the rings too early – they should release easily when they’re ready to turn, usually after 3-4 minutes. For the best flavor and texture, avoid overcrowding the grill, as this can lead to steaming rather than proper caramelization of the squash rings.

What to Serve With Grilled Delicata Squash?

This grilled delicata squash works really well as part of a bigger fall or winter meal! Since it’s already got some nice sweet and savory elements going on, try pairing it with a simple roasted chicken or grilled pork chops for a complete dinner. If you’re keeping things vegetarian, it’s great alongside some quinoa or wild rice pilaf, which will soak up any extra balsamic drizzle. For a cozy weekend dinner, I like serving it next to a hearty protein like roasted turkey breast or even a simple pan-seared salmon – the flavors just work really well together.

Storage Instructions

Keep Fresh: If you’ve got leftover grilled delicata squash, place it in an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. I recommend storing the squash separately from the spinach, pecans, and cranberries to keep everything at its best.

Prep Ahead: Want to get ahead? You can slice and clean the squash up to 2 days before grilling – just keep the prepped rings in an airtight container in the fridge. The balsamic reduction can also be made several days in advance and stored in the fridge.

Serve Later: When you’re ready to eat your leftover squash, you can enjoy it cold in a salad, or warm it up quickly on the grill or in a skillet. Just remember to add fresh spinach and toppings right before serving to keep everything crisp and fresh.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 5-10 g
• Fat: 25-30 g
• Carbohydrates: 40-50 g

Ingredients

• dried cranberries
• 1 tbsp extra virgin olive oil (I use Colavita extra virgin olive oil)
• 1/2 tsp salt
• balsamic reduction (store-bought or homemade)
• 1/4 tsp black pepper (freshly ground for best flavor)
• toasted salted pecans (roughly chopped for texture)
• baby spinach leaves
• 1 delicata squash (scrubbed clean and seeds removed)

Step 1: Prepare the Squash

Begin by cutting the squash in half lengthwise.

Use a spoon to remove the seeds from each half.

This creates a nice cavity for even cooking and easy eating later on.

Step 2: Season the Squash

Drizzle the cut sides of the squash with oil to help with the grilling process and add moisture.

Sprinkle with salt and pepper to season the squash, enhancing its natural flavors.

Step 3: Grill the Squash

Place the seasoned squash halves on the grill, cut side up, over medium heat.

Grill for approximately 25 minutes or until the squash is fork-tender.

Keep an eye on the squash to avoid overcooking, and adjust the grill as needed for even cooking.