Type to search

Grilled Acorn Squash with Vinegar Pepper Yogurt, Cider Gastrique, Aleppo, and Sage



• 1 cup honey
• ¼ cup chopped vinegar peppers
• ¼ cup cider vinegar, plus more for seasoning 
• 1 acorn squash, cut lengthwise into 1-inch slices 
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more for gastrique
• 2 teaspoons Aleppo pepper, divided 
• 5 sage leaves for garnish

Greek Yogurt Sauce

• 1 cup plain Greek yogurt
• ¼ cup chopped vinegar peppers
• Spash of honey
• 1 teaspoon kosher salt
• Black pepper


Preheat your grill to medium heat. 

For the cider gastrique, bring honey to a boil in a tall pot over medium heat. Add vinegar peppers, bring to a boil once more, and then add cider vinegar and season with salt to taste. Set aside to cool. 

Place squash on a baking tray, drizzle with olive oil, and sprinkle with 1 teaspoon of salt and Aleppo pepper. Use your hands to coat the squash evenly with oil and seasonings. 

Grill squash until fork tender and golden brown. Remove squash from grill, and, while still hot, sprinkle with some cider vinegar. 

Serve squash with a spoonful of yogurt sauce, drizzle with honey, and garnish with picked sage, Aleppo pepper, and Maldon salt. 

Greek Yogurt Sauce

Mix together the Greek yogurt, peppers, and honey. Season with salt and pepper. Transfer to refrigerator to chill. 

Photo by Matthew Mancuso

Hudson Valley Restaurant Week is back this April 8-21!