Acorn Squash with Asiago and Sage


by: Sara Joe

Grilling Vegetables: The Five Essentials: Grill what’s growing at the time; Expose as much surface area as possible; Use the good oil; Baste now and then; Stay in the zone.


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serves: 6

3 acorn squashes (1 1/4-1 1/2 pounds each)

4 tablespoons unsalted butter

1 tablespoon brown sugar

2 teaspoons finely chopped fresh sage

1 teaspoon granulated onion

1 teaspoon maple syrup

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated aged Asiago cheese

2 tablespoons finely chopped fresh Italian parsley

Nutrition Facts
Acorn Squash with Asiago and Sage

Servings Per Recipe: 6

Amount per Serving

Calories: 232

  • Total Fat: 10.4 g
  •     Saturated Fat: 6.4 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 27.8 mg
  • Sodium: 336.8 mg
  • Total Carbs: 33.5 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 3 g
  • Protein: 5.7 g

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1.  With a large knife, carefully cut each squash in half lengthwise. Scoop out and discard the seeds and strings.

2.  In a small saucepan over medium heat, combine the butter, brown sugar, sage, granulated onion, maple syrup, salt, and pepper and cook until melted. Brush the butter mixture all over the exposed flesh of each squash. Grill, cut sides up, over Indirect Medium heat for 30 minutes. Sprinkle the cheese and parsley all over the exposed flesh of each squash. Continue to grill until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, 20 to 30 minutes more. Serve warm.

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