Total time: ~ 1 hour; Serves 2
- 1/8 cup unsalted butter, at room temperature
- 1/3 cup chopped toasted pecans
- 1 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp (or less) freshly ground pepper
- 1 acorn squash, about 1.5-2 lb (can substitute butternut squash)
- 2 tsp olive oil
- additional salt & pepper, to taste
- Preheat grill to high heat.
- In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger, and pepper. Mix well with a fork. Set aside.
- With a large, heavy knife, cut the squash in half lengthwise. Remove the seeds with a spoon. 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 and grill indirectly over high heat until grill marks are clearly visible, about 30 minutes.
- Turn squash halves so the cut side is up. Spread the exposed flesh with the pecan butter. Continue grilling indirectly over high heat until the flesh is tender, 20 to 30 minutes. Serve warm.
Source: Weber’s the Art of the Grill Deck