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Acorn Squash With Spiced Pecan Butter

On cool autumn nights, a sweet, buttery glaze over tender acorn squash is about as comforting as food gets. If you like, substitute butternut squash for equally good results.

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

1/4 cup 49g / 1.7ozUnsalted butter - softened
1/3 cup 48g / 1.7ozChopped toasted pecans
1 tablespoon 15mlMaple syrup
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlKosher salt
1/4 teaspoon 1.3mlGround ginger
1/4 teaspoon 1.3mlFreshly-ground black pepper
2   Acorn squashes - (1 1/2 to 2 lbs ea)
2 teaspoons 10mlExtra-virgin olive oil
  Kosher salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

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