Grilled Acorn Squash with Cranberry-Sage Butter

Categories: Vegetables-Squash

Ingredients

• 2 medium acorn or delicate squash (about 3 lbs. total), halved and seeded
• 8 fresh sage leaves
• olive oil
• kosher salt and ground black pepper
• Cranberry-Sage Butter:
• 1/2 cup unsalted butter softened
• 1 tsp. garlic powder
• 1 tsp. dried sage
• zest of 1/2 lemon
• 3 Tbsp. chopped dried cranberries
• 2 tsp. apple brandy or bourbon, optional
• pinch of kosher salt

Directions

1. Prepare a grill for medium heat, indirect cooking.
2. Carefully trim off a slice of the rounded side of each squash half so that it will rest flat. Lightly bruise the sage leaves, then rub a quarter of them into the cavity of each squash,, leaving the leaves in the squash. Drizzle the cut sides of the squash with oil, then season with salt and pepper. Wrap the bottoms of the squash with foil, leaving the tops (cut sides) uncovered.
3. Place the squash halves on the cooler side of the grill and cook for 40 to 60 minutes, or until the squash is tender when pierced with a knife. Cut each piece of squash in half, then dollop with slices of the Cranberry-Sage Butter. Serve with additional butter on the side.

4. Cranberry -Sage Butter:

5. In a medium bowl, combine all ingredients but the salt and mix well. Taste, then season with salt. Set an 8-inch sheet of plastic wrap on the counter, then spoon the butter into a rough log along the center. Using the plastic wrap, roll the butter up into a log, twisting the ends to seal and smooth it.

6. Refrigerate for several hours.

7. makes 3/4 cup

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