You simply fill the squash with fresh vegetables and butter, wrap everything in foil, and place it on the grill. The heat does the rest. As the squash cooks, the foil traps steam and heat inside the packet. The vegetables soften, the butter melts, and the entire dish slowly absorbs the smoky flavor of the grill. It’s simple, satisfying, and exactly the kind of recipe that makes outdoor cooking fun. Why Foil Packet Cooking Works So Well Foil packets are one of the most useful techniques in backyard grilling. They create a sealed environment where food can steam, roast, and absorb smoky flavor all at the same time. This makes them perfect for vegetables that need gentle cooking. Squash in particular benefits from this method because it becomes tender without drying out. The foil also helps keep everything contained, which means less cleanup and more time enjoying the cookout.
Ingredients Spaghetti squash Acorn squash 1 cup peppers 1 sprig mint 1 cup green beans 2 garlic cloves 4 tablespoons butter Ingredient Breakdown Spaghetti Squash Spaghetti squash has a unique texture that becomes tender and slightly stringy when cooked. Acorn Squash Acorn squash adds sweetness and structure to the dish. Peppers Peppers bring color and brightness to the packet. Green Beans Green beans add texture and freshness. Garlic Garlic infuses the entire packet with rich flavor. Butter Butter melts during cooking and coats all the vegetables, creating a rich and satisfying finish. Mint Mint might seem unusual in a grilled vegetable dish, but it adds a subtle fresh note that balances the richness. How to Make Foil Wrapped Stuffed Squash Start by cutting the squash in half and removing the seeds. Place the squash halves on a large sheet of heavy-duty foil. Fill the squash with peppers, green beans, garlic, and mint. Add butter on top of the vegetables. Wrap the foil tightly around the squash to seal the packet. Place the foil packets on your Pit Boss grill over medium heat. Cook for about 35 minutes, or until the squash becomes tender. Carefully open the foil packets and serve warm.
Grill Tips Seal the Foil Well Tightly sealed foil packets trap steam and help cook the squash evenly. Use Medium Heat Medium heat prevents the vegetables from burning while allowing them to cook through. Let the Packets Rest Allow the packets to rest for a few minutes after removing them from the grill before opening. Serving Ideas Foil wrapped stuffed squash pairs perfectly with: • grilled steak • smoked pork chops • grilled chicken • barbecue ribs It can also stand alone as a satisfying vegetarian main dish. Variations to Try Once you get comfortable with foil packet cooking, try experimenting with different fillings. Great additions include: • mushrooms • cherry tomatoes • spinach • parmesan cheese • fresh herbs Every combination brings a slightly different flavor. Final Thoughts from the Grill
One of the best parts of grilling is discovering how simple ingredients can turn into something special over live fire. Foil wrapped stuffed squash proves that vegetables don’t need complicated preparation to become incredible. Sometimes all it takes is a little butter, a hot grill, and the patience to let the fire do its work.
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On the counter. In the fridge. In bags on the porch. Possibly even hiding behind the lawn mower. Friends start avoiding eye contact because they know exactly what’s about to happen. “Hey… want some zucchini?” This is where a recipe like South of the Border Zucchini becomes incredibly useful. Because instead of another bland vegetable side dish, this recipe turns zucchini into something bold, smoky, spicy, and loaded with melted cheese. And once cheese gets involved, people stop asking questions and start asking for seconds. Why Zucchini Belongs on the Grill Zucchini is one of the easiest vegetables to cook on a grill. It has a mild flavor that pairs well with bold toppings, and it cooks quickly without requiring much preparation. When grilled on a Pit Boss griddle, zucchini develops lightly caramelized edges that give it deeper flavor and a slightly smoky taste. Those browned edges are the secret. They transform zucchini from something ordinary into something that feels like it belongs at a backyard cookout. Once the zucchini is tender and slightly charred, it becomes the perfect base for the fun part of this recipe — the toppings. Salsa, jalapeños, onions, and cheddar cheese combine to create a dish that tastes like a cross between grilled vegetables and loaded nachos. Except it’s sitting on zucchini. Which technically makes it healthy… probably.
Ingredients Zucchini Cooking oil Salsa Jalapeños Onions Cheddar cheese Optional: pineapple rings Ingredient Breakdown Zucchini Medium-sized zucchini work best for grilling. They hold their shape better and cook evenly without becoming too soft. Cooking Oil A light coating of oil helps prevent sticking and encourages good caramelization on the griddle. Salsa Salsa adds freshness, acidity, and a little spice. Chunky salsa works especially well for this recipe. Jalapeños Jalapeños bring heat and brightness to the dish. Adjust the amount depending on how spicy you want it. Onions Grilled onions add sweetness and balance the heat of the jalapeños. Cheddar Cheese Sharp cheddar melts beautifully and ties everything together with rich flavor. How to Make South of the Border Zucchini Start by slicing the zucchini lengthwise into strips about half an inch thick. This shape gives you nice wide pieces that hold toppings well while still cooking evenly. Lightly coat the zucchini strips with cooking oil. Heat your Pit Boss griddle to medium heat. Place the zucchini strips onto the griddle and cook them for about 10 to 15 minutes per side. As they cook, the zucchini will soften and develop golden-brown edges. Once the zucchini is tender, it’s time to add the toppings. Spoon salsa across each strip. Add sliced jalapeños and chopped onions. Finish with a generous layer of shredded cheddar cheese. Return everything to the grill and cook until the cheese melts and becomes bubbly. Serve immediately while everything is hot and cheesy.
Backyard Grill Tips Medium Heat Works Best High heat can burn the zucchini before it softens. Medium heat allows the vegetables to cook evenly. Don’t Overcrowd the Griddle Leave space between the zucchini pieces so they caramelize properly. Add Cheese Last Wait until the zucchini is nearly finished before adding cheese so it melts perfectly without burning. Serving Ideas South of the Border Zucchini works great as: • a spicy side dish • a taco topping • a vegetarian main course • a backyard appetizer It also pairs beautifully with grilled chicken, steak, or smoked pork. Variations to Try Once you’ve made this recipe once, it’s easy to experiment with different toppings. Try adding: • pepper jack cheese for extra heat • grilled corn kernels • diced tomatoes • black beans • chopped cilantro Each variation creates a slightly different flavor profile. Final Thoughts from the Grill
Sometimes the best grilling recipes start with a simple idea. Take a vegetable. Add fire. Add cheese. South of the Border Zucchini proves that even the most overproduced garden vegetable can become something exciting when it meets a hot Pit Boss griddle. And if it helps reduce the mysterious zucchini piles appearing on neighbors’ porches? Even better.
It becomes smoky. It becomes savory. It becomes the kind of side dish people keep scooping onto their plates even though they already said they were full. That’s exactly what happens with this Beer Braised Bacon Cabbage cooked on a Pit Boss grill. This recipe is backyard comfort food at its finest — simple ingredients, big flavor, and the kind of smell that makes neighbors suddenly wander over to see what’s cooking. Why Cabbage Loves the Grill Most people roast cabbage or boil it. But cooking cabbage on the grill in a cast iron pot creates something special. The cabbage slowly braises in butter, bacon fat, and beer while absorbing a subtle smoky flavor from the grill. The result is cabbage that is: • tender • rich • slightly sweet • smoky • deeply savory It’s the kind of flavor transformation that makes people say: “Wait… this is cabbage?” Yes. Yes it is.
Ingredients 4 cups green cabbage, chopped 2 cups red cabbage, chopped 1 lb bacon, diced 1 cup leeks, sliced 2 sticks butter 1 tablespoon Worcestershire sauce 2 teaspoons hot sauce 1 can beer 1 tablespoon Up North Peppery seasoning 1 package dip mix Ingredient Breakdown Green & Red Cabbage Using both types adds color and depth of flavor. Green cabbage becomes sweet and tender while red cabbage adds a slightly deeper earthy flavor. Bacon Let’s be honest — bacon improves almost everything. As it cooks, the bacon fat helps flavor the cabbage while adding smoky richness. Leeks Leeks add a mild onion flavor that blends beautifully into the dish. Butter Two sticks might seem like a lot… but remember, this is backyard comfort food. The butter melts into the cabbage and creates an incredibly rich braising liquid. Beer Beer adds depth and a slight malty flavor that balances the sweetness of the cabbage. How to Make Beer Braised Cabbage on the Grill Start by preparing a large cast iron pot or Dutch oven. Layer the chopped green and red cabbage inside the pot. Next add the diced bacon and sliced leeks. Place two sticks of butter across the top. Add Worcestershire sauce, hot sauce, beer, seasoning, and the dip mix. Place the lid on the pot and set it directly on your Pit Boss grill at 350°F. Let everything cook for about 1½ hours. During that time, the cabbage will slowly soften while soaking up the smoky, buttery, bacon-filled braising liquid. Give it a stir once or twice if possible. By the time it’s done, the cabbage will be incredibly tender and the smell coming off the grill will be downright irresistible.
Backyard Grill Tips Use Cast Iron Cast iron holds heat beautifully and allows the cabbage to braise slowly while absorbing smoke. Don’t Rush the Cooking Time The longer cabbage cooks, the more tender and flavorful it becomes. Serving Ideas Beer Braised Cabbage pairs beautifully with: • grilled sausages • smoked pork chops • brisket • grilled chicken • burgers It’s also fantastic piled onto sandwiches. Variations to Try Once you make this recipe once, you’ll start experimenting. Try adding: • diced apples • caraway seeds • smoked sausage slices • garlic cloves • mustard Every variation creates a slightly different flavor. Final Thoughts from the Grill
This recipe proves one very important point: Vegetables cooked on the grill can be just as exciting as meat. Sometimes even more so. And when cabbage, bacon, butter, and beer get together on a Pit Boss grill, the result is pure backyard comfort food.
“What if the pizza base was a vegetable?” That idea might sound a little suspicious at first. But then we grabbed an acorn squash, sliced it into rings, tossed it on the Pit Boss griddle, and suddenly everything made sense. The squash softened, caramelized, and developed this slightly sweet, smoky flavor that worked beautifully with pizza toppings. Add pizza sauce, salami, olives, peppers, and melted mozzarella… and suddenly you’ve got something that tastes like pizza, but also feels like a backyard grilling victory. This is Pizza Squash, and once you try it, you may start looking at vegetables very differently. Why Acorn Squash is Perfect for the Grill Acorn squash is one of the most underrated vegetables for grilling. It has a naturally sweet flavor and a firm texture that holds up beautifully to heat. When sliced into thick rings, it becomes the perfect base for toppings. As the squash cooks on the griddle, the natural sugars begin to caramelize, giving it a lightly toasted flavor that pairs surprisingly well with salty pizza toppings like salami and olives. And unlike pizza dough, squash never sticks to the grill or tears apart when you flip it. That alone makes it worth trying. But the real magic happens when you start piling on toppings.
Ingredients 1 acorn squash Cooking oil Salami slices Pizza sauce Black olives Pepper strips Mozzarella cheese slices Optional: pineapple rings Ingredient Breakdown Acorn Squash Choose a firm squash with dark green skin. Medium-sized squash work best because the rings become perfect single-serving “pizza bases.” Salami Salami adds rich, salty flavor that balances the sweetness of the squash. Pizza Sauce Use your favorite sauce, whether store-bought or homemade. A thicker sauce works best so it stays on the squash. Black Olives Olives bring that classic pizza flavor and a little saltiness that balances the sweet squash. Pepper Strips Bell peppers add color, freshness, and a slight crunch. Mozzarella Cheese Mozzarella melts beautifully and ties everything together into that classic pizza flavor. How to Make Pizza Squash on the Grill Start by cutting the acorn squash into thick rings about one inch wide. Use a spoon to remove the seeds from the center of each ring. Now you’ve got perfect squash rings that look almost like bagels. Lightly coat each slice with cooking oil. This helps prevent sticking and encourages good caramelization. Heat your Pit Boss griddle to medium heat. Place the squash rings directly onto the griddle and let them cook for about 10 to 15 minutes per side. You’ll know they’re ready when the squash becomes tender and the edges start turning golden brown. Once the squash is softened, it’s time to build the pizza. Spread pizza sauce onto each squash slice. Add salami, olives, pepper strips, and mozzarella cheese. Return everything to the grill and close the lid for a few minutes until the cheese melts and the toppings warm through. If you really want to push the boundaries of backyard pizza innovation, place a grilled pineapple ring on top and watch the pizza debates begin.
Backyard Grill Tips Cook the Squash First Make sure the squash is tender before adding toppings. This keeps the final dish easy to eat. Medium Heat is Best Too much heat can burn the squash before it softens. Use a Flat Griddle Surface A griddle or flat-top surface makes flipping the squash much easier. Serving Ideas Pizza Squash works beautifully in several different ways. Serve it as: • a fun backyard appetizer • a creative side dish • a vegetarian main course • a low-carb pizza alternative It’s also a great way to sneak vegetables into a meal without anyone complaining. Because once melted cheese is involved, people stop asking questions. Variations to Try Once you start making Pizza Squash, it’s easy to experiment with toppings. Try variations like: • pepperoni and mushrooms • sausage and onions • grilled chicken and barbecue sauce • spinach and feta • buffalo chicken and ranch The grilled squash base works with almost any flavor combination. Final Thoughts from the Grill
One of the best things about grilling is discovering new ways to cook familiar foods. Sometimes those discoveries happen by accident. Other times they happen when someone looks at a vegetable and says: “I bet that would be good with melted cheese.” Pizza Squash is exactly that kind of backyard discovery. It’s simple, fun, and just different enough to make your guests curious. And if anyone asks what you’re making? Just tell them it’s pizza… Midwest Grill’n style Sweet Potato Pie… But Make It Backyard BBQ There are two types of desserts in this world. The ones that politely arrive at the end of the meal… …and the ones that burst onto the grill like they own the backyard. This recipe falls firmly into category number two.
Sweet potatoes caramelize beautifully on a hot grill. As they cook, the natural sugars start browning and developing that incredible sweet, slightly smoky flavor that makes grilled vegetables so addictive. Once those paddles are tender and golden, we start piling on the good stuff: Cherry preserves Toasted coconut Crunchy pecans Golden honey Cinnamon Nutmeg Now you’ve got a dessert that smells like Thanksgiving dinner… but somehow also like a backyard luau. And if you're feeling a little adventurous? Throw a pineapple ring on top. Because grilled pineapple makes almost everything better.
Why Sweet Potatoes Belong on the Grill A lot of people don’t realize how well sweet potatoes perform on a grill. They’ve got natural sugars that caramelize beautifully over heat. That means the outside develops a slightly crispy, golden surface while the inside becomes soft, creamy, and packed with flavor. That caramelization is exactly what makes grilled sweet potatoes so much better than baked ones. The grill adds: • subtle smoke flavor • crisp edges • deeper sweetness • incredible aroma In other words, it turns a humble vegetable into a backyard dessert hero Ingredients 2 sweet potatoes ¼ cup cooking oil ⅓ cup cherry preserves ½ cup coconut ⅓ cup pecans ⅓ cup honey 1 teaspoon cinnamon ½ teaspoon nutmeg Optional: pineapple rings Ingredient Breakdown (Because Details Matter) Sweet Potatoes Choose firm sweet potatoes with smooth skin. The larger ones work well for slicing into paddles that hold toppings. Cherry Preserves This brings bright sweetness and a little tart balance to the dish. Cherry and sweet potato are surprisingly good friends. Coconut Coconut adds texture and a tropical note that plays nicely with honey and pineapple. Pecans Grilled pecans become warm, crunchy, and nutty. They give the whole dessert a pie-like flavor. Honey Honey adds sweetness and creates a glossy finish as it warms on the grill. Cinnamon & Nutmeg These spices give the recipe its classic sweet potato pie flavor.
How to Grill Sweet Potato Pie Paddles Start by washing your sweet potatoes and cutting them lengthwise into paddle-shaped slices about ½ inch thick. The idea is to create flat pieces that cook evenly on the griddle while still being sturdy enough to hold toppings. Lightly coat each paddle with cooking oil. This step helps prevent sticking and encourages beautiful caramelization. Heat your Pit Boss griddle to medium heat. Place the sweet potato paddles directly on the griddle and let them cook for about 10 to 15 minutes per side. As they cook, you’ll notice the edges starting to brown and the potatoes becoming tender. Once the paddles are soft enough to pierce with a fork, it’s time to turn them into dessert. Spread cherry preserves across each paddle. Sprinkle coconut and pecans over the top. Drizzle honey generously across everything. Then finish with cinnamon and nutmeg. Return the paddles to the grill for a few minutes so everything warms together and the toppings get slightly toasted. If you want to go full backyard dessert mode, place a grilled pineapple ring on top of each paddle before serving. Backyard Grill Tips Keep the Heat Medium Too much heat will burn the outside before the sweet potatoes soften. Use a Griddle or Flat Top Sweet potatoes are easier to cook on a flat surface than directly on grill grates. Don't Rush the Caramelization That golden crust is where the magic happens. Serving Ideas These sweet potato paddles are fantastic on their own, but they’re even better with a few extra touches. Try serving them with: • vanilla ice cream • whipped cream • extra toasted pecans • caramel drizzle Or just hand everyone a fork and watch them hover around the grill like dessert vultures. Variations to Try Once you try this recipe, it’s easy to experiment with different flavors. Try swapping toppings like: • cranberry sauce instead of cherry preserves • walnuts instead of pecans • maple syrup instead of honey • mini marshmallows for a campfire vibe The sweet potato base works with just about any dessert topping you can dream up. Final Thoughts from the Grill
Grilling desserts is one of those things people don’t do nearly enough. But once you try it, it’s hard to go back. Sweet potatoes become caramelized, warm, and unbelievably flavorful when cooked on a Pit Boss griddle. Add honey, nuts, coconut, and spices… and suddenly a simple vegetable turns into a backyard dessert worth bragging about. And if someone asks what you're making? Just tell them it’s Sweet Potato Pie… Midwest Grill’n style |
RecipesInternationally recognized and self-proclaimed "Grillologists," Mad Dog & Merrill®, entertain and educate thousands of backyard enthusiasts every year with the finer points of grilling on America’s Favorite Grill’n Show. They want nothing more than to make everyone a better griller and have a ton of fun doing it! 
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