Recipe: Grilled Acorn Squash with Spiced Pecan Butter

GRILLED ACORN SQUASH WITH SPICED PECAN BUTTER

"As you can imagine just by reading the ingredients, this is a delicious side dish. Some may even serve it as dessert. Check the squash half way into the cooking time to make sure it doesn't burn."

FOR THE SPICED PECAN BUTTER:
1/4 cup unsalted butter, at room temperature
1/3 cup chopped toasted pecans
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper

FOR THE SQUASH:
2 acorn squashes, 1 1/2 to 2 pounds each
2 teaspoons olive oil
Kosher salt
Freshly ground pepper

TO MAKE THE SPICED PECAN 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 olive oil. Season with salt and pepper to taste.

Put the squash halves, cut sides down, on the cooking grate and grill indirectly over 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 indirectly over high heath until the flesh is tender, 20 to 30 minutes. Serve warm.

Makes 4 servings
Source: Weber's Art of the Grill by Jamie Purviance for Weber-Stephen Products Co.