Serves 4
Acorn Squash With Spiced Pecan Butter
- Prep Time 15 Minutes
- Cooking Time
- Method Indirect Heat
Ingredients
- 1/4 Cup (1/2 Stick) Unsalted Butter, Softened
- 1/3 Cup Chopped Toasted Pecans
- 1 Tablespoon Maple Syrup
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Acorn Squashes
- 2 Teaspoons Extra Virgin Olive Oil
- Salt
- Freshly Ground Black Pepper
Instructions
- In A Small Bowl Combine The Butter Ingredients. Mix Well With A Fork.
- 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. Season With Salt And Pepper To Taste.
- Grill The Squash Halves, Cut Sides Down, Over Indirect High Heat (230°C To 290°C) Until Grill Marks Are Clearly Visible, About 30 Minutes. Turn The Squash Halves Cut Sides Up. Spread The Exposed Flesh With The Pecan Butter. Continue Grilling Until The Flesh Is Tender, 20 To 30 Minutes.
- Keep The Lid Closed As Often As Possible During Grilling.
- Serve Warm.
- Preparation Time: 15 Minutes
- Braai Time: 50-60 Minutes
- Serves: 4
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 230°C-290°C
- Equipment: Drip Pans Large Za, Grill Mitt
What Do You Need? Recommened Tools
Drip Pans Large Za
R119.00
Grill Mitt
R299.00
