BBQ Acorn Squash

BBQ Acorn Squash

I used to dislike acorn squash and still wouldn’t make it one of my first selections from the produce department.  There’s nothing particularly enticing about acorn squash, especially for a man.  I mean really what is one to do with a miniature greenish pumpkin?

Out of desperation to create something out of nothing I thought up this recipe for BBQing acorn squash.  It’s simple, quick, and might just make you go back to the store and purchase another mini green pumpkin.

One key-note: I use apple wood chips for this recipe to add some sweetness, but any type of wood chips can be used as a subsitute.

The Necessities:

• 1 whole acorn squash
• 4 tablespoons butter
• 1 tablespoons brown sugar
• salt and pepper
• fresh ground nutmeg
• apple wood chips
• aluminum foil

Directions:

• Presoak your wood chips (if necessary) in water for 20-30 minutes
• Preheat your grill to high and set-up for indirect grilling
• While the grill is heating, slice the acorn squash in half and remove the seeds
• Add 2 tablespoons of butter and ½ tbsp of brown sugar to the hollowed cavity of each half
• Lightly salt and pepper each half, along with a light dusting of freshly ground nutmeg
• Crinkle up a small sheet of aluminum foil into a circular base for each half to sit on while on the grill
• Place each acorn half (on its base) on the grill (indirect zone)
• Add wood chips to fire
• Cook acorn(s) for 15-20 minute or until the squash has become completely soft when probed with a fork
• Remove from grill, let rest and enjoy!

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