- 4
0/5
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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
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.
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