Grilled Acorn Squash With Asiago And Sage

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   1. Light a chimney 3/4 full of charcoal. While the fire is lighting, halve squashes lengthwise. Scoop out and discard the seeds and strings.

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   2. Melt butter in a small saucepan over medium heat. Add brown sugar, 2 teaspoons of the sage, onion, maple syrup, salt, and pepper and combine. Brush butter mixture all over the exposed flesh of each squash.

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   3. When charcoal is gray, and arrange them on one side of the charcoal grate. Place squash cut side up on the cool side of the grill, cover for 30 minutes.

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   4. Sprinkle the cheese all over the exposed flesh of each squash. Re-cover until the flesh is very soft when pierced with the tip of a knife and the cheese has browned (about 30 min.) Sprinkle with remaining sage and serve warm.

* Per serving · 4 servings · Values may vary.