Acorn Squash With Spiced Pecan Butter

By á-174942

Ingredients

• BUTTER:
• 1/4 cup unsalted butter softened
• 1/3 cup chopped toasted pecans
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly-ground black pepper
• SQUASH:
• 2 acorn squashes - (1 1/2 to 2 lbs ea)
• 2 teaspoons extra-virgin olive oil
• Kosher salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

To make the Butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger, and pepper. Mix well with a fork.

To prepare the Squash: With a large, heavy knife cut the squash in half lengthwise. Remove the seeds with a spoon. Lightly brush the exposed flesh with the oil. Season with salt and pepper to taste.

Put the squash halves, cut-sides down, on the cooking grate and grill over Indirect High heat until grill marks are clearly visible, about 30 minutes.

Turn the squash halves cut-sides up. Spread the exposed flesh with the pecan butter. Continue grilling until the flesh is tender, 20 to 30 minutes. Serve warm.

This recipe yields 4 servings.