Nothing says Autumn like Acorn Squash
But why settle for the same old thing when you can step it up a notch? Combining barbecue with seasonal flavors can only be a winning combination. This dish is not only delightfully smokey, but the asiago and sage really complete it. Perfect as a side or on it’s own.
- 3 acorn squashes, 1 ¼ to 1 ½ pounds each
- ¼ cup / 55 grams (½ stick) unsalted butter
- 1 tablespoon packed lightly brown sugar
- 2 teaspoons finely chopped fresh sage leaves
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup / 50 grams freshly grated aged Asiago cheese
- 2 tablespoons finely chopped fresh Italian parsley leaves.
- Set smoker at 250° – 300°F
- With a large knife, carefully cut each squash in half lengthwise. Scoop out and discard the seeds and strings.
- In a small saucepan over medium heat, combine the butter, brown sugar, sage, granulated onion, maple syrup, salt, and pepper and cook until melted. Brush the butter mixture all over the exposed flesh of each squash.
- Smoke the squashes, cut sides up for 1½ hours. Sprinkle the cheese and parsley all over the exposed flesh of each squash. Continue to smoke until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, 20 to 30 minutes more. Serve warm.