Ingredients Instructions

Butter

1/4 cups (½ stick) unsalted butter, softened 1/3 cups chopped toasted pecans 1 tablespoons maple syrup 1/2 teaspoons ground cinnamon 1/2 teaspoons kosher salt 1/4 teaspoons ground ginger 1/4 teaspoons freshly ground black pepper

 

2 acorn squashes, each 1½ to 2 pounds 2 teaspoons extra-virgin olive oil Kosher salt Freshly ground black pepper

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1. Prepare the grill for indirect cooking over high heat 450° to 550°F
2. Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over high heat (500°F) .
3. In a small bowl combine the butter ingredients. Mix well with a fork.
4. 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.
5. 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.
6. Brush the cooking grates clean. Grill the squash halves, cut sides down, above foil pan, over high heat, with the lid closed, until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up, above foil pan. 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.