Photo of Grilled turkey tenderloin and acorn squash by WW

Grilled turkey tenderloin and acorn squash

2 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
20 min
This grilled combo is full of lovely fall vibes, combining holiday herbs and spices with turkey and acorn squash. The squash is wonderful when grilled, gaining light char and caramelized edges.


Cooking spray

4 spray(s)

Raw skinless turkey breast

1½ pound(s), tenderloins

Olive oil

3 tbsp(s), divided

Kosher salt

1¼ tsp(s), divided

Garlic powder

1 tsp(s)

Dried sage

1 tsp(s), ground

Dried thyme

1 tsp(s)

Black pepper

¾ tsp(s)

Uncooked acorn squash

2 small, (1 lb each), each cut into 12 thin wedges

Ground cinnamon

½ tsp(s)

Ground nutmeg

¼ tsp(s)


  1. Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
  2. Brush tenderloins evenly with 1½ tbsp oil. In a small bowl, combine ¾ tsp salt, garlic powder, sage, thyme, and pepper; rub herb mixture evenly over both sides of tenderloins.
  3. In a large bowl, toss together squash and remaining 1½ tbsp oil. Sprinkle with remaining ½ tsp salt, cinnamon, and nutmeg, and toss to combine.
  4. Arrange tenderloins and squash wedges, cut side down, on grill rack. Close grill lid. Cook until turkey reaches 165°F and squash is well marked and tender, 8 to 10 minutes per side. Remove from grill; let turkey stand 5 minutes before slicing.
  5. Serving size: about 3½ oz cooked turkey and 4 squash wedges


Be sure to use a meat thermometer to ensure you don’t overcook the turkey.