Instructions

1. Preheat grill to medium high heat.
2. In a medium bowl, combine 1/4 cup olive oil, balsamic vinegar, honey, salt, pepper and cayenne (if using) and whisk until emulsified. Reserve vinaigrette for serving.
3. Brush both sides of acorn squash pieces lightly with remaining 2 tablespoons of olive oil. Remove Marinated Grilling Cheese from packaging and arrange in grilling tin.
4. Arrange squash and grilling cheese tin on the grill, close lid and grill for 5 minutes.
5. After five minutes, flip squash and carefully remove grilling tin from grill, flip cheese and replace on grill. Continue cooking for 3-5 minutes more, until cheese is golden but still solid and squash is cooked through. Remove squash and cheese from grill and allow to cool for 5 minutes.
6. When cool enough to handle, dice cheese into cubes.
7. Arrange squash and cheese in a large bowl on top of baby kale, sprinkle with chopped pistachios and drizzle on vinaigrette before serving.

Tipp

Don’t feel like grilling? Simply prepare Marinated Grilling Cheese in oven according to packaging instructions and bake the sliced acorn squash on a separate baking sheet in the same oven until tender.