1 acorn squash
1 delicata squash
½ cup olive oil
¼ cup red wine vinegar
¼ cup honey
1 tablespoon fresh rosemary, thyme or oregano
5 cloves of garlic, roughly chopped
Slice the squash in half from top to bottom; remove the pulp and seeds. Cut the squash into ½-inch slices from top to bottom.
Combine the oil, vinegar, honey and herb in a bowl and mix well. Place the squash in a plastic zip bag and pour in the oil mixture. Remove as much air from the bag as possible and seal it. If time allows, place the bag in the refrigerator for at least two hours.
Heat your grill to medium. Remove the squash slices from the bag, retaining as much oil mixture as possible. Season the squash slices with a pinch of salt.
Grill the slices about 5 minutes per side. Remove squash from the grill and drizzle with remaining oil mixture.