Fall Squash with Fresh Sage & Olive Oil



  • 2 Acorn Butternut or Delicata squash, cut in 1/2 and cleaned 4 stems fresh sage, leaves removed
  • Olive Oil
  • Kosher Salt
  • Freshly ground black pepper


Grilling Method: Indirect/Medium Heat

Cut squash in half, cut slight piece off bottom so it will stand straight. Bruise sage leaves and rub inside of each half of squash. Coat inside with olive oil and season liberally with salt. Place 2 leaves in each half.

Cover squash with aluminum foil, leaving top exposed. Place in the center of the cooking grate or on the warming rack for 40-60 minutes depending on size. It is done when soft to the touch and browning on cut surfaces. Remove from grill, cut into pieces and serve, or if squash is small, serve each person half.