Acorn Squash With Spiced Pecan Butter Recipe - Cooking Index
Acorn Squash With Spiced Pecan Butter Recipe - Cooking Index
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| Butter | ||
| 1/4 cup | 49g / 1.7oz | Unsalted butter - softened |
| 1/3 cup | 48g / 1.7oz | Chopped toasted pecans |
| 1 tablespoon | 15ml | Maple syrup |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Kosher salt |
| 1/4 teaspoon | 1.3ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| Squash | ||
| 2 | Acorn squashes - (1 1/2 to 2 lbs ea) | |
| 2 teaspoons | 10ml | 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.
Source:
"Weber's Recipes at http://www.weber.com"
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