Grilling: Acorn Squash With Asiago And Sage Recipe

1. 1

   Light a chimney 3/4 full of charcoal. While the fire is lighting, carefully cut each squash in half lengthwise with a large knife. Scoop out and discard the seeds and strings.

2. 2

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

3. 3

   When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place squash, cut side up, on the cool side of the grill, cover and grill for 30 minutes. Sprinkle the cheese all over the exposed flesh of each squash. Cover and continue to grill until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, about 30 minutes more. Sprinkle with remaining sage and serve warm.

* Per serving · 4 servings · Values may vary.