Maple and Pecan Topped Butternut Squash
by Masterbuilt
Ingredients
- 2 small butternut squash (1 ½ lb each)
- ¼ tsp salt
- 2 tbsp butter or margarine, melted
- 2 tsps grated orange peel
- 4 tbsp pure maple syrup
- ¼ cup chopped pecans
Directions
- 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. In small bowl, mix butter, orange peel and 2 tbsp of the maple syrup. Brush over squash halves.
- Fold foil over squash so edges meet. Seal edges, making tight ½ inch fold; fold again.
- Allow space on sides for circulation and expansion. Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets ½ 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 tbsp maple syrup.
