Photo: Erica George Dines Photography.

This time of year, one of the most delicious seasonal foods to grill is winter squash. Butternut, acorn and sugar pumpkin all benefit from the smokiness and caramelized flavors that the grill imparts.

And there are so many ingredients that complement winter squash -- from sage and thyme to sweeter flavors like orange, maple and bourbon. Even sausage and bacon are perfect matches for this fall favorite.

Grilled winter squash make a nice addition to everything from risotto to salads and can be a great side to serve with roasted meats or as a main vegetarian dish. Some of my favorite cheeses -- like goat, blue cheese and feta -- round out the smoky sweetness for melt-in-your-mouth flavor.

When you are cooking with this time of year's most popular ingredient, remember to get creative in the kitchen and add your own unique touches to the dishes you serve. Keep grilling throughout the fall months, enjoy the cooler weather and most importantly -- use seasonal ingredients and every meal you serve will be outstanding!

Grilled Winter Squash Salad with Cranberry Vinaigrette

PREP TIME 15 minutes
COOK TIME 10 minutes
YIELDS 6 servings

Salad
1 acorn squash, halved, seeded and cut into 1/2-inch slices
1 tablespoon extra-virgin olive oil
1/2 pound baby spinach
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/3 cup toasted walnuts

Vinaigrette
1/2 cup cranberry juice
2 tablespoons balsamic vinegar
1/4 shallot, minced
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil

Preheat grill to medium-high heat. Brush squash with olive oil and season with salt and pepper. Grill squash until brown and tender, about 3-4 minutes per side. Remove from grill and set aside to cool.

To make vinaigrette, combine first 5 ingredients in a food processor or blender. Turn on low and slowly drizzle in olive oil until combined.

Place spinach in a large bowl and toss with vinaigrette. Top with roasted squash, blue cheese, dried cranberries and walnuts.

Grilled Butternut Squash Couscous

PREP TIME 10 minutes
COOK TIME 15 minutes
YIELDS 6 servings

1 butternut squash (about 1 to 1 1/2 pounds), peeled and cut into 1/2-inch wedges
1 cup whole-wheat couscous
3 tablespoons olive oil, divided
1/4 cup orange juice
1/2 teaspoon ground nutmeg
3 ounces ricotta salata cheese
1/3 cup sliced almonds
2 tablespoons chopped fresh parsley

Preheat grill to medium-high heat. Brush squash with 2 tablespoons olive oil and season with salt and pepper. Grill until brown and tender, about 4 minutes per side. Remove from grill and set aside.

Bring 1 1/4 cups water to a boil. Add oil, orange juice and nutmeg and return to a boil. Remove from heat, stir in couscous and cover. Let stand 5 minutes then fluff couscous with a fork.

Transfer couscous to a medium bowl. Cut squash into 1/2-inch cubes and add to couscous along with cheese, almonds and parsley. Serve immediately.

Grilled Butternut Squash Kebabs with Sage and Parmesan

PREP TIME 10 minutes
COOK TIME 10 minutes
YIELDS 6 servings

6 cups butternut squash, peeled and cut into 1-inch cubes (about 1 1/2-pounds squash)
2 tablespoons butter
2 teaspoons brown sugar
1 1/2 tablespoons chopped fresh sage
2 teaspoons maple syrup
1/4 cup Parmesan or Manchego cheese curls
6 round wooden skewers

Preheat grill to medium-high heat. Place squash in a microwave-safe dish and cook for 1 1/2 to 2 minutes, until squash are crisp tender. Thread squash onto six skewers and set aside.

In a small saucepan, melt butter over medium heat. Add sugar, 1 tablespoon sage and syrup; season with salt and pepper. Brush butter mixture over squash.

Grill squash until brown and tender, about 7 minutes total. Sprinkle with remaining sage and top with cheese before serving.

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." For more information on Gena, visit her Web site GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.