Acorn Squash Side


From the kitchen of Erin view more

Prep time: 50 min- 1hr

Serving size: 6


- 3 Acorn Squashes
- 4 T unsalted butter
- 1/2 T Agave Nectar
- 2 t finely chopped fresh sage
- 1 t granulated onion
- 1 t maple syrup
- 1/2 t salt
- 1/4 t black pepper
- 1/2 cup grated asiago cheese
- 2 T finely chopped parsley


1. With a large knife cut each squash length wise and scoop out and discard the seeds and strings

2. In a small sauce pan over medium heat, combine butter, agave, sage, onion, syrup, s&p and cook until melted. Brush the mixture over the exposed flesh of each squash. Grill, cut side up, over indirect medium heat for 30 minutes. Sprinkle the cheese and parsley all over the tops and continue to grill until the flesh is very soft when pierced with a knife and the cheese has browned (approx 20-30 more min)