Grilled Acorn Squash with Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil, divided |
1/4 cup white wine vinegar |
1 tablespoon fresh rosemary |
1/2 teaspoon salt |
4 garlic cloves, crushed |
2 pounds acorn squash, thinly sliced |
garnish: fresh rosemary sprigs |
Directions:
1. Combine 1 tablespoon oil, white wine vinegar, and next 3 ingredients in a large zip-top plastic bag; add squash. Seal and turn to coat. Let stand 2 hours.
2. Remove squash from marinade, reserving marinade. Brush squash with remaining tablespoon oil.
3. Cook acorn squash, covered with grill lid, over medium-hot coals (350° to 400°) about 10 minutes on each side. Place on a serving dish; drizzle with reserved marinade. Cover squash, and let stand 10 minutes. Garnish, if desired.
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