For as long as I can remember I have had an aversion to squash. Growing up we didn’t eat it at all and then once I left home my only exposure to squash was in the Army mess hall where zucchini was steamed/boiled to something that resembled green mush with seeds. (I had a more vivid example but since it dealt with baby diapers I decided to leave it out)
I did learn to love zucchini bread and I could power down a plate of of breaded and fried zucchini when it was available. But eating squash on a dinner plate just didn’t happen much. Over the years, with my wife’s help, I have learned to cook and eat a variety of squashes. You know the “soft” or summer squashes. But the rock hard winter squash just wasn’t something I was willing to try. Last night I may have changed my squash eating habits for good with some grilled acorn squash.
Give yourself yourself plenty of time to cook acorn squash, at least an hour of actual time on the grill.
- ½ cup grated Asiago Cheese
- 3 Acorn Squash, halved with seeds and pulp removed
- 4 tablespoons butter
- 1 tablespoon brown sugar (dark if you’ve got it)
- 1 teaspoon “Todd’s Dirt Seasoning” *
- 1 teaspoon maple syrup
- Mix all ingredients, except Asiago Cheese, in a small sauce pan until melted and evenly mixed. Brush this mixture on your acorn squash.
- Brush the squash with mixture. Set your grill up for “indirect” heat with about ¾ of a chimney of lit charcoal. I used my 22.5 inch Weber Kettle for this recipe. If using a gas grill make sure you can set up your grill for indirect cooking. Most gas grills today allow you turn onside off while have the other side still lit.
- minutes (about half way) I brushed on another coating of the mixture and sprinkled some additional “Todd’s Dirt” on the squash.
- Sprinkle the Asiago Cheese over the squash. The asiago cheese will compliment the nutty flavor of the acorn squash and give it a nice little crunch as it browns.
- Continue to grill the acorn squash until it’s done. It’s done when a knife or fork can easily be inserted into the flesh of the squash.
This blog post was originally published on Oct 26, 2009. It has been edited and republished with additional SEO and information.