Remove from the grill and arrange on a large platter. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Flip the squash slices cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.īrush the squash slices with the glaze and flip. Cook until dark grill marks appear, about 10 minutes. Place the squash slices on the grill and cover. Toss with your hands to make sure the slices are evenly coated. Bake about 30 minutes longer or until tender. Drizzle the reserved 1/4 cup of melted butter over the squash. In small bowl, mix 1 large tart red apple, diced, 2 tablespoons chopped nuts, 2 tablespoons packed brown sugar and 1 tablespoon butter or margarine, melted. Sprinkle the spice mixture over the squash slices. Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using tongs, place the acorn slices on the grill. Mix the olive oil, cinnamon, paprika, cayenne pepper and salt in a bowl and add the acorn slices and mix well. Cut the acorn squash in half lengthwise, remove the seeds and slice into ½ inch slices following the squashs ridges. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Pre-heat the grill to medium high heat - around 450 degrees. Scoop out the seeds with a spoon and discard. Set aside 1/3 cup of the glaze for drizzling at the end.Ĭarefully halve the squashes from the stem to the bottom. Put in the oven for 35 minutes at 400 degrees. Lightly drizzle maple syrup on both halves of the acorn squash. Remove the glaze from the heat and let cool. Sprinkle with brown sugar over each half of the squash. Bring to a simmer and cook for about 4 minutes to reduce slightly. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Remove 1/4 cup of the melted butter and reserve. Melt the butter in a small saucepan and turn off the heat. Preheat a grill for cooking over medium heat.
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