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Ingredientes
- 1/4 c. unsalted butter softened
- 1/3 c. minced toasted pecans
- 1 Tbsp. maple syrup
- 1/2 tsp grnd cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp grnd ginger
- 1/4 tsp freshly-grnd black pepper
- 2 x acorn squashes - (1 1/2 to 2 lbs ea)
- 2 tsp extra-virgin extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste
Direcciones
- 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 till grill marks are clearly visible, about 30 min.
- Turn the squash halves cut-sides up. Spread the exposed flesh with the pecan butter. Continue grilling till the flesh is tender, 20 to 30 min. Serve hot.
- This recipe yields 4 servings.
- Comments: On cold autumn nights, a sweet, buttery glaze over tender acorn squash is about as comforting as food gets. If desired, substitute butternut squash for equally good results.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 132 | 61% |
| Total Fat 15.16g | 19% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 298mg | 12% |
| Potassium 605mg | 17% |
| Total Carbs 21.44g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.19g | 2% |
| Protein 1.9g | 3% |
