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Grilled Maple- and Pecan-Topped Butternut Squash
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Prep Time:
1 hour 5 minutes
Total Time:
1 hour 5 minutes
Grilled butternut squash elevated with sweet syrup and zesty orange peel for a burst of deliciousness.
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
Instructions:
  • Preheat the grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Halve each squash lengthwise, remove seeds, and place cut side up on foil. Sprinkle with salt.
  • In a small bowl, combine butter, orange peel, and 2 tablespoons of maple syrup. Brush the mixture over the squash halves, then wrap the squash in foil, making sure to seal the edges tightly while leaving room for air circulation.
  • Grill the covered packets over medium-low heat for 50 to 60 minutes, making sure to rotate them halfway through the cooking time. Once the squash is tender, place the packets on plates. Cut a large X across the top of each packet, fold back the foil, then sprinkle pecans over the squash and drizzle with the remaining 2 tablespoons of maple syrup. Enjoy!

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