Serious Eats: Recipes
Grilling: Acorn Squash with Asiago and Sage
Carving a pumpkin last week got me thinking about about the possibility of taking one to the grill. Although I stand by my initial thoughts that it would be delicious, the logistics of size and time to take to make it edible were a bit to much, and so I looked to a smaller, more manageable counterpart, the acorn squash.
After halving and gutting the squash, I brushed them with a seasonally appropriate mixture of butter, brown sugar, sage, maple syrup, granulated onion, and salt and pepper. Then they went on the cool side of a two zone fire for an hour--sprinkled with Asiago cheese half way through--until perfectly tender. The resulting squash was creamy and sweet, with just enough nuttiness from the cheese to make it a great savory side for fall grilling.