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Grilled Delicata Squash with Warm Cranberry Dressing
Vegan
Gluten Free
American

Grilled Delicata Squash with Warm Cranberry Dressing

Smoky grilled delicata squash topped with a sweet-tangy cranberry dressing that perfectly complements holiday meals.
Vegan
Gluten Free
American

Grilled Delicata Squash with Warm Cranberry Dressing

Smoky grilled delicata squash topped with a sweet-tangy cranberry dressing that perfectly complements holiday meals.

30 minutes

Prep Time

15 minutes

Cook Time

Easy

Level

Serves 4

Servings

30 minutes

Prep Time

15 minutes

Cook Time

Easy

Level

Serves 4

Servings

This gorgeous grilled delicata squash brings together the best of fall flavors with minimal effort. The naturally sweet squash develops beautiful char marks on the grill while staying tender inside, and the warm cranberry dressing adds a festive touch that makes this dish perfect for holiday gatherings. What I love most about delicata squash is that you can eat the skin – just give it a good scrub first! This recipe pairs beautifully with roasted meats or can stand alone as a satisfying vegetarian main.

Ingredients

  • delicata squash
    1
    large
  • olive oil
    2
    tablespoons
  • salt and pepper
  • shallot
    1
    whole
  • fresh thyme
    1
    teaspoon
  • balsamic vinegar
    2
    tablespoons
  • honey
    1
    tablespoon
  • dried cranberries
    1/4
    cup

Tips

  1. Substitute maple syrup for honey to make this recipe vegan-friendly.

  2. Try using butternut squash or acorn squash if delicata isn't available - just peel first.

  3. Add toasted walnuts or pecans for extra crunch and richness.

  4. Replace cranberries with chopped dried figs or dates for a different flavor profile.

  5. Finish with crumbled goat cheese or feta for a tangy contrast.

Storage

Store leftover grilled squash in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The cranberry dressing can be stored separately for up to 5 days and reheated before serving.

Steps:

Prepare the grill and squash
Preheat your outdoor grill to medium-high heat and lightly oil the grate. Scrub the delicata squash thoroughly under running water to clean the edible skin. Trim off both ends, then use a spoon to scoop out the seeds from the center cavity. Slice the squash into 3/4-inch thick rounds.
Season the squash
Place the squash slices in a large bowl or resealable bag. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Toss to coat evenly and set aside while you prepare the dressing.
Make the cranberry dressing
Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium-low heat. Add the minced shallot and sauté until softened and lightly golden, about 2-3 minutes. Stir in the thyme leaves, then whisk in the balsamic vinegar and honey until smooth.
Finish the dressing
Add the dried cranberries to the saucepan and bring the mixture to a gentle boil. Reduce heat to low and simmer until the dressing begins to thicken slightly, 2-3 minutes. Remove from heat and keep warm.
Grill the squash
Place the seasoned squash slices on the preheated grill. Close the lid and cook for about 5 minutes per side, until the squash is tender and has attractive grill marks. The squash should give slightly when pressed with tongs.
Serve
Transfer the grilled squash to a serving platter and immediately spoon the warm cranberry dressing over the top. Serve while hot for the best flavor and texture.

Nutritions

  • Calories

    170 kcal

    Energy

    711 kJ

    Protein

    1 g

    Fat

    7 g

    Carbohydrates

    29 g

    Fiber

    3 g

    Sugars

    22 g

    Salt

    0.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Substitute maple syrup for honey to make this recipe vegan-friendly.

  2. Try using butternut squash or acorn squash if delicata isn't available - just peel first.

  3. Add toasted walnuts or pecans for extra crunch and richness.

  4. Replace cranberries with chopped dried figs or dates for a different flavor profile.

  5. Finish with crumbled goat cheese or feta for a tangy contrast.

FAQ

Yes! Delicata squash has thin, edible skin that becomes tender when cooked. Just make sure to scrub it thoroughly before cooking.
Butternut squash or acorn squash work well, but you’ll need to peel them first. Cut into similar-sized pieces for even cooking.
Absolutely! Use a grill pan on the stovetop or roast the squash slices in a 425°F oven for 15-20 minutes, flipping halfway through.
The squash should be tender when pierced with a fork and have nice grill marks. It should give slightly when pressed with tongs.
Yes, the cranberry dressing can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before serving.