½ cup / 50 grams freshly grated aged Asiago cheese
2 tablespoons finely chopped fresh Italian parsley leaves.
Instructions
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.
Recipe by Lang BBQ Smokers Recipe Blog at https://www.langbbqsmokers.com/blog/acorn-squash-with-asiago-and-sage/