Our latest dinner party was themed “Touched By Fire”. Everything that was made had to be either touched by the flame or extra hot in some way. I gave the oldest child the job of finding a veggie that would fit the bill and this is what she came up with. Even though our first attempt was a little “over touched” and some were stolen by the visiting Duck Toller Retriever, these squash got rave reviews and the kids have asked us to make them again. Fall is here and the stores and markets are full of bushels of squash of different colours, textures and flavours. Butternut squash would work equally as well with this recipe.
Acorn Squash with Maple Syrup Butter
2 Acorn or Butternut squash
Extra virgin olive oil
Salt and Pepper to taste
1/4 cup butter, softened
1/3 cup pecan pieces, toasted
1 tblsp maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1. Prepare the squash by cutting in half, lengthwise. Remove the seeds with a spoon and discard. Brush the insides of the squash with olive oil and season with salt and pepper to taste.
2. Grill the squash on the barbecue, cut side down over indirect high heat. Grill for 20-30 minutes (checking every so often so they do not get charred) until the flesh is slightly soft and grill marks appear.
3. While the squash is grilling, prepare Maple Syrup butter by combining the butter, pecans, Maple syrup, cinnamon and ginger in a small bowl.
4. When squash are done, turn them over and fill the cavity with the Maple Syrup butter, brushing some on the exposed flesh. Grill for another 20 minutes until squash are cooked and a knife can easily be inserted into the flesh.
5. Serve directly from the grill, flesh side up.
Serves 4 (half a squash each) or can be cut into fourths once cooked.