It’s that time of year! Friends and family will be gathering over the weekend to kick off the holiday season with Thanksgiving. While your oven is working on overdrive, give the grill outside a chance to join in on the festivities as well. This squash recipe from Weber is an elegant and delicious side dish recipe guests will be sure to love.
Acorn squash with asiago and sage recipe
3 Acorn Squashes, 1.25-1.5 pounds each
4 tbsp. Unsalted Butter
1 tbsp. Packed Brown Sugar
2 tsp. Fresh Sage Leaves, finely chopped
1 tsp. granulated Onion
1 tsp. Maple Syrup
1/2 tsp. Kosher Salt
1/4 tsp. freshly ground Black Pepper
1/2 cup freshly grated aged Asiago Cheese
2 tbsp. Fresh Italian Parsley, finely chopped
1 – Prepare the grill for indirect cooking over medium heat [350 – 450 degrees Fareinheit]
2 – With a large knife, carefully cut each squash in half lengthwise. Scoop out and discard the seeds and strings.
3 – 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.
4 – Brush the cooking grates clean. Grill the squashes, cut sides up, over indirect medium heat, with the lid closed for 45 minutes. Sprinkle the cheese and parsley all over the exposed flesh of each squash. Continue to grill until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, about 20-30 minutes more. Serve warm.