Prep 15 mins
Cook 1 hr
This is a wonderful grilled, Autumn side dish and especially good for Thanksgiving when, well for me anyway, my oven is full of other things and you can make your grill an extension of your kitchen. I received this recipe amongst a bunch of others that I got when I bought my Weber grill.
For the Butter
- 1⁄4 cup unsalted butter, at room temperature
- 1⁄3 cup pecans, chopped and toasted
- 1 tablespoon maple syrup
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon fresh ground pepper
For the squash
- 2 (1 1/2-2 lb) acorn squash (1 1/2 to 2 lbs. each)
- 2 teaspoons olive oil
- kosher salt, to taste
- fresh ground pepper, to taste
- To make the butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger and pepper. Mix well with a fork.
- With a large heavy knife, cut the squash in half lengthwise. Remove the seeds with a spoon (you don't have to throw them away, try this: Spicy Roasted Butternut Seeds Recipe #50958 ). Lightly brush the exposed flesh with the olive oil. Season with salt and pepper to taste.
- Put the squash halves, cut sides down. on the cooking grate (indirect high heat on a gas grill, on a charcoal grill, move the coals to the outer edges and place the squash towards the inside of the grill). Grill until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up and spread the exposed flesh with the pecan butter. Continue grilling indirectly over high heat until the flesh is tender, 20 to 30 minutes more. Serve warm.