Grilled Acorn Squash With Rosemary Recipe
Grilled Acorn Squash With Rosemary is quite an easy brew and will not take much of your time for the preparation part. Acorn squash, rosemart, white wine vinegar and olive oil combine to make this Grilled Acorn Squash With Rosemary taste richer. Give this Grilled Acorn Squash With Rosemary a try.
Ingredients
| Olive oil | 2 Tablespoon, divided | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Rosemary | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Garlic | 4 Clove (5gm), crushed | |
| 2 pounds acorn squash, cut into 24 slices Cooking spray | ||
Directions
Combine 1 tablespoon olive oil, white wine vinegar, 1 tablespoon fresh rosemary, salt, and garlic in a large zip-top plastic bag.
Add squash slices; seal bag, and let stand 2 hours, turning bag occasionally.
Prepare grill.
Remove squash from bag, reserving marinade.
Brush remaining 1 tablespoon olive oil evenly over squash slices.
Place squash slices on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until tender.
Place on a serving plate, and drizzle with reserved marinade.
Cover and let stand 10 min utes before serving.
Garnish squash with rose mary sprigs, if desired.
Add squash slices; seal bag, and let stand 2 hours, turning bag occasionally.
Prepare grill.
Remove squash from bag, reserving marinade.
Brush remaining 1 tablespoon olive oil evenly over squash slices.
Place squash slices on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until tender.
Place on a serving plate, and drizzle with reserved marinade.
Cover and let stand 10 min utes before serving.
Garnish squash with rose mary sprigs, if desired.
Chef
