No need to heat up the house when you make this Maple Tahini Roasted Acorn Squash Recipe out on the grill! Perfect for the holidays, this roasted acorn squash takes a traditional recipe and gives it a fresh twist with nutty, earthy tahini, salty feta, and tart-sweet pomegranate arils.
Preheat the gas side of the Cuisinart Twin Oaks Pellet & Gas Grill to medium (around 450-500 degrees). Line a baking sheet with parchment paper and set aside.
Cut off both ends of the acorn squash, then halve from top to bottom. Scoop out the seeds, then slice each half into ¾-inch slices. Add slices to a large bowl.
Whisk together the olive oil, maple syrup, tahini, and cayenne pepper. Season with sea salt and pepper, to taste, then add half of the marinade to the bowl with the acorn squash slices and toss to coat. Place squash slices on the waiting baking sheet in a single layer and roast on the grill for 15 minutes, or until tender, flipping the slices halfway through.
Remove squash from the grill, transfer to a platter, and drizzle with the remaining marinade. Sprinkle with the feta cheese, pomegranate arils, and fresh parsley and serve immediately.