Grilled maple Glazed Acorn Squash

Treat the acorn squash like a steak and season it with plenty of sweet flavors — maple syrup and a cinnamon finish.

1 stick (8 tablespoons) unsalted

butter

1⁄ cup pure maple syrup

2

2 tablespoons cider vinegar

1⁄ teaspoon dry mustard powder

2

1⁄ teaspoon crushed red pepper

2

Kosher salt and freshly ground

black pepper

2 acorn squashes (about 2 pounds

each)

1 tablespoon chili powder 1 teaspoon ground coriander

1⁄ teaspoon ground cinnamon

2

Instructions: Heat grill to mediumhigh heat (350-400 degrees) and prepare for indirect cooking with either all the charcoal set to half of the grill or half of the burners lit on a gas grill.

Melt the butter in a small saucepan and turn off the heat. Remove

1⁄ cup of the melted butter and

4 reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3⁄ teaspoon salt and a

4 few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1⁄ cup of the

3 glaze for drizzling at the end.

Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into

1⁄2- inch scalloped half-moons. Place the slices in a very large bowl.

Mix together the chili powder, coriander, cinnamon, 1⁄ teaspoon

2 salt and 1⁄ teaspoon pepper in a

4 small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1⁄ cup of melted

4 butter over the squash. Toss with your hands to make sure the slices are evenly coated.

Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes.

Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.

Brush the squash slices with the glaze and flip. Cook 1minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze.

Makes 6 servings