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

1. To make the Butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger, and pepper.
2. Mix well with a fork.
3. To prepare the Squash: With a large, heavy knife cut the squash in half lengthwise.
4. Remove the seeds with a spoon.
5. Lightly brush the exposed flesh with the oil.
6. Season with salt and pepper to taste.
7. 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.
8. Turn the squash halves cut-sides up.
9. Spread the exposed flesh with the pecan butter.
10. Continue grilling till the flesh is tender, 20 to 30 min.
11. Serve hot.
12. This recipe yields 4 servings.
13. Comments: On cold autumn nights, a sweet, buttery glaze over tender acorn squash is about as comforting as food gets.
14. 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)