Grilled Maple- and Pecan-Topped Butternut Squash

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  • 1 hr 5 min prep time
  • 1 hr 5 min total time
  • 6 ingredients
  • 4 servings

Ingredients

2
small butternut squash (1 1/2 lb each)
1/4
teaspoon salt
2
tablespoons butter or margarine, melted
2
teaspoons grated orange peel
4
tablespoons pure maple syrup
1/4
cup chopped pecans

Directions

  1. 1 Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
  2. 2 In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  3. 3 Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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