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    You are in: Home / Recipes / Acorn Squash With Spiced Pecan Butter Recipe
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    Acorn Squash With Spiced Pecan Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Hey Jude's Note:

    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.

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    Units: US | Metric

    For the Butter

    For the squash


    1. 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.
    2. 2
      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 Spicy Roasted Butternut Seeds / Pumpkin Seeds ). Lightly brush the exposed flesh with the olive oil. Season with salt and pepper to taste.
    3. 3
      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.

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    Nutritional Facts for Acorn Squash With Spiced Pecan Butter

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.0
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 8.2 g
    Cholesterol 30.5 mg
    Sodium 230.4 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 6.1 g
    Sugars 3.3 g
    Protein 3.7 g

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