Grilled Delicata Squash with Warm Cranberry Dressing
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.
Frequently asked questions
＋ − Can I eat delicata squash skin?
Yes! Delicata squash has thin, edible skin that becomes tender when cooked. Just make sure to scrub it thoroughly before cooking.
＋ − What can I substitute for delicata squash?
Butternut squash or acorn squash work well, but you ll need to peel them first. Cut into similar-sized pieces for even cooking.
＋ − Can I make this without a grill?
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.
＋ − How do I know when the squash is done?
The squash should be tender when pierced with a fork and have nice grill marks. It should give slightly when pressed with tongs.
＋ − Can I make the dressing ahead of time?
Yes, the cranberry dressing can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before serving.
Grilled Delicata Squash with Warm Cranberry Dressing
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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