Grilled Acorn Squash With Asiago And Sage

• 3 acorn squashes (1 1/4 to 1 1/2 lbs. each)
• 4 T unsalted butter
• 1 T brown sugar
• 3 t finely chopped fresh sage
• 1 t onion powder
• 1 t maple syrup
• 1/2 t kosher salt
• 1/4 t ground black pepper
• 1/2 c grated aged Asiago cheese

1. 1. Light a chimney 3/4 full of charcoal. While the fire is lighting, halve squashes lengthwise. Scoop out and discard the seeds and strings.
2. 2. Melt butter in a small saucepan over medium heat. Add brown sugar, 2 teaspoons of the sage, onion, maple syrup, salt, and pepper and combine. Brush butter mixture all over the exposed flesh of each squash.
3. 3. When charcoal is gray, and arrange them on one side of the charcoal grate. Place squash cut side up on the cool side of the grill, cover for 30 minutes.
4. 4. Sprinkle the cheese all over the exposed flesh of each squash. Re-cover until the flesh is very soft when pierced with the tip of a knife and the cheese has browned (about 30 min.) Sprinkle with remaining sage and serve warm.

acorn, t, brown sugar, fresh sage, onion, maple syrup, kosher salt, ground black pepper, cheese

Taken from www.epicurious.com/recipes/member/views/grilled-acorn-squash-with-asiago-and-sage-50030855 (may not work)