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Acorn Squash with Spiced Pecan Butter

Recipe from Weber's Art of the Grill™ by Jamie Purviance

Fuel Type:

Serves 4
50 min. to 1 h
- Prep Time15 min.
- Grilling Time50 min. to 1 h

People
Serves 4
Prep Time
15 min.
Grilling Time
50 min. to 1 h

Ingredients

Instructions

the Ingredients

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Butter

55 grams (½ stick) unsalted butter, softened
35 grams chopped toasted pecans
1 tablespoon maple syrup
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon freshly ground black pepper

2 acorn squashes, each 680 to 910 grams
2 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Instructions

Prepare the grill for indirect cooking over high heat (230º to 290ºC)
In a small bowl combine the butter ingredients. Mix well with a fork.
With a large, heavy knife, cut the squashes in half lengthwise. Remove the seeds with a spoon. Lightly brush the exposed flesh with the oil and season with salt and pepper.
Brush the cooking grates clean. Grill the squash halves, cut sides down, over indirect high heat, with the lid closed, until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up. Spread the exposed flesh with the pecan butter and continue grilling, with the lid closed, until the flesh is tender, 20 to 30 minutes more. Remove from the grill and serve warm.
Brush the cooking grates clean. Grill the squash halves, cut sides down, over high heat, with the lid closed, until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up. Spread the exposed flesh with the pecan butter and continue grilling, with the lid closed, until the flesh is tender, 20 to 30 minutes more. Remove from the grill and serve warm.

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