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Recipe: Acorn Squash With Spiced Pecan Butter
Similar Categories: Acorn, Squash, Spiced, Pecan, Butter
Serving Size : 4
=== BUTTER ==
1/4 cup unsalted butter -- softened
1/3 cup chopped toasted pecans
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly-ground black pepper
=== SQUASH ==
2 acorn squashes - (1 1/2 to 2 lbs ea)
2 teaspoons extra-virgin olive oil
Kosher salt -- to taste
Freshly-ground 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 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. Serve warm.
This recipe yields 4 servings.
=== BUTTER ==
1/4 cup unsalted butter -- softened
1/3 cup chopped toasted pecans
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly-ground black pepper
=== SQUASH ==
2 acorn squashes - (1 1/2 to 2 lbs ea)
2 teaspoons extra-virgin olive oil
Kosher salt -- to taste
Freshly-ground 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 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. Serve warm.
This recipe yields 4 servings.
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