These cheesy squash bowls are a great self-contained side dish. A generous amount of cream and gooey melted cheese makes them extra luscious.
They pair beautifully with a quickly grilled steak: start the squash on the indirect side of the grill and then sear the steak 5–10 minutes before the squash finishes. Both components will be ready together and you’ll have minimal cleanup.
I used a light dusting of Hardcore Carnivore Red seasoning to add color and a little heat; you can substitute any all-purpose rub or a pinch of smoked paprika if you prefer. (Hardcore Carnivore is the author’s seasoning line and is recommended, but optional.)
I cooked these on a PK Grill 360 using Kingsford Original charcoal, but you can prepare them on any grill that allows a hot side and a cooler side for indirect cooking.
Grilled Cheesy Squash Bowls (with extra cream!)
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- Author: Jess Pryles
Ingredients
Scale
3 whole acorn squash
2 cups heavy cream
3 oz Asiago cheese, shredded
3 oz Gruyere cheese, shredded
2 teaspoon garlic, minced
1.5 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
1 tsp fresh thyme leaves
2 teaspoons Hardcore Carnivore Red seasoning
chopped chives to garnish (optional)
Instructions
- Fill a chimney with charcoal and light it. Wait until the top row of coals shows flames and is well lit.
- While the charcoal is heating, prep the squash. Trim a small disc off the top and bottom so each squash sits flat. Cut each squash in half crosswise to make two bowl shapes. Scoop out seeds and pulp with a spoon, taking care not to puncture the bottom.
- In a bowl, whisk together the heavy cream, kosher salt, fresh thyme, minced garlic, and cracked black pepper.
- In a separate bowl, combine the shredded Asiago and Gruyere.
- Sprinkle a little of the cheese into the bottom of each squash bowl, then pour in the cream mixture. Top with another generous layer of cheese, and finish with a dusting of Red seasoning (or smoked paprika).
- Pour the lit charcoal onto one side of the grill to create a hot side and a cool side. Place the filled squash halves on the cool side, not directly above the coals.
- Close the lid and cook for 45–55 minutes, until the squash flesh is tender when pierced. Aim for a grill temperature of about 350°F (175°C).
- Let the squash cool slightly before serving, as the filling will be very hot. Garnish with chopped chives if desired.