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 sive 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 pepper and grated nutmeg
1 tbsp cider vinegar

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

In a small saucepan or skillet, combine first 6 ingredients for the glaze and cook over medium-high heat until the butter turns brown and garlic turns golden, 2-3 minutes, stirring occasionally. All to cool to room temperature, then add the vindgar. Brush the butter mixture over the exposed flesh of the vegetables.

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