An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Quinoa Stuffed Acorn Squash on the Grill

Savory and sweet, this acorn squash recipe brings the flavors of fall to your grill anytime of the year!

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 4 medium-size acorn squash
  • 2 tbsp. pure maple syrup
  • olive oil to brush on inside of squash
  • parsley, to garnish


  • ¾ cup dry quinoa
  • 1 ½ cup vegetable broth
  • 2 tbsp. olive oil
  • 1 small onion, finely diced
  • 1 celery stalk, finely diced
  • 1 large apple, diced
  • 8 oz. cremini mushrooms, diced
  • ½ cup cranberries
  • 3 cloves garlic, minced
  • 1 tsp. sage
  • 1 tsp. thyme
  • ½ tsp. cinnamon

Dry Rub

  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. granulated onion
  • 1 tsp. ancho chili powder
  • 1 tsp. parsley
  • 1 tbsp. brown sugar
  • ½ tsp. cinnamon
  • 1 tsp. salt
  • ½ tsp. pepper

1 Food Prep

In a small bowl, combine the ingredients for the dry rub and set aside.

Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don’t cut too much or it will leave a hole). Cut stems off the tops if they protrude. Cut each squash horizontally in half. Scoop out the membranes and seeds and discard.

Place the squash on a baking sheet, cut side up. Brush the inside with olive oil and maple syrup then sprinkle with the dry rub.

2 Grill Prep

Fuel: We recommend Kingsford® Hardwood Pellets Hickory

Method: Pellet Grill

Temp: 425°F (Medium Heat), 375°F (Medium Heat)

3 The Cook

  • On your stove, add the quinoa and broth to a medium pot. Bring to a boil and then turn the heat down to maintain a low simmer. Cover with lid and cook until the liquid is absorbed, and the quinoa is fluffy, about 15–20 minutes.  

  • Remove from heat, fluff with fork and set aside. 

  • In a large pan, heat 2 tbsp of oil and sauté the onion, celery, and apples until softened, about 12–15 minutes. 

  • Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt and pepper. Sauté for about 7–9 minutes, or until mushrooms and cranberries are tender. If food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze it. 

  • Remove from heat and add the cooked quinoa. 

  • When you’re at temp, place the baking sheet on the pellet grill and roast the squash for 35–45 minutes, or until tender. 

  • Next, fill the squash with the stuffing mixture and cook at 375°F until the quinoa is lightly browned and crispy. 

  • Serve warm. 

Recipe created by recteq  on behalf of Kingsford Charcoal.

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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