|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 5g||17%|
|Total Sugars 3g|
|Vitamin C 13mg||64%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This grilled squash recipe makes a great side dish for almost anything. You can get them ready and set them on the upper rack or off to the side of your grill, and pretty much forget about them until you are ready to eat.
3 cups acorn squash cubes (from 3 small acorn squashes)
1/2 cup grated Asiago cheese
4 tablespoons butter
2 tablespoons finely chopped fresh parsley
1 tablespoon brown sugar
2 teaspoons finely chopped fresh sage
1 teaspoon onion powder
1 teaspoon maple syrup
1 teaspoon salt
1 teaspoon ground black pepper
Cut acorn squashes in half and remove seeds and strings. Cut about 1/2 inch deep, 1-inch long strip off of the outside portion of the squash halves. Don't make it too big. This will help to stabilize the squash on the grill grates. Place halves into a large cutting board and set aside.
Preheat grill for medium heat.
In a saucepan combine butter, sugar, sage, onion powder, maple syrup, salt and pepper, and heat until butter is melted and sugar dissolved, about 3 to 4 minutes. Brush mixture over the inside of the acorn squash.
Grill squash pieces cut side up over a medium indirect heat for about 45 minutes. Sprinkle cheese and parsley over the cut side of the squash and continue grilling for about 20 minutes or until the squash is soft and the cheese is browned. Remove from grill and serve warm.