Shelly's Recipe

Grilled - ACORN SQUASH WITH BROWN BUTTER AND GARLIC

Category: Squash

2 small acorn squashes, each about 1-1/2 lbs (about the size of a softball)

Glaze
3 tbsp unsalted butter, cut into 3 equal pieces
2 tbsp dark brown sugar
2 tsp minced garlic
1 tsp kosher salt
1/4 tsp ground black pepper and grated nutmeg
1 tbsp cider vinegar

With a large knife, carefully cut squashes in half lengthwise. Scoop out and discard the seeds and strings.

In a small saucepan or skillet combine the butter, sugar, garlic, salt, pepper, and nutmeg. Cook over medium-high heat until the butter turns brown and garlic turns golden, 2 to 3 minutes, stirring occasionally. Allow to cool to room temperature; then add the vinegar. Brush the butter mixture over the exposed flesh of the squashes.

With the lid closed, grill the squashes, exposed sides facing up, over Indirect Medium-High heat (450 to 500 degrees) until the surface of the flesh turns brown and a sharp knife inserted all the way into the flesh slides out very easily, 40 to 50 minutes, occasionally basting with the butter mixture that collects in the bowl of the squashes. Remove the squashes from the grill and serve warm. Serves 4