Acorn Squash With Spiced Pecan Butter Recipe
- 1/4 c. unsalted butter softened
- 1/3 c. minced toasted pecans
- 1 Tbsp. maple syrup
- 1/2 tsp grnd cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp grnd ginger
- 1/4 tsp freshly-grnd black pepper
- 2 x acorn squashes - (1 1/2 to 2 lbs ea)
- 2 tsp extra-virgin extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste
- To make the Butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger, and pepper.
- Mix well with a fork.
- To prepare the Squash: With a large, heavy knife cut the squash in half lengthwise.
- Remove the seeds with a spoon.
- Lightly brush the exposed flesh with the oil.
- Season with salt and pepper to taste.
- Put the squash halves, cut-sides down, on the cooking grate and grill over Indirect High heat till grill marks are clearly visible, about 30 min.
- Turn the squash halves cut-sides up.
- Spread the exposed flesh with the pecan butter.
- Continue grilling till the flesh is tender, 20 to 30 min.
- Serve hot.
- This recipe yields 4 servings.
- Comments: On cold autumn nights, a sweet, buttery glaze over tender acorn squash is about as comforting as food gets.
- If desired, substitute butternut squash for equally good results.
unsalted butter, pecans, maple syrup, cinnamon, kosher salt, ginger, black pepper, acorn, extravirgin extra virgin olive oil kosher salt
Taken from cookeatshare.com/recipes/acorn-squash-with-spiced-pecan-butter-62412 (may not work)