Smoked Acorn Squash

The hollows of the halved squash hold a mixture of mustard and maple syrup that becomes a delicious sauce.

slideshow Satisfying Vegetarian Recipes

  • Servings: 4 side-dish servings
KEY: Fall, Barbecue/Cookout, Dinner Party, Thanksgiving, Side Dishes, Vegetarian

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Ingredients

  • Two 2-pound acorn squash, halved crosswise and seeded
  • 1/4 cup fresh orange juice
  • 2 tablespoons pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons unsalted butter
  • Salt and freshly ground pepper
  • Light Tea-Smoking Mixture

How to make this recipe

  1. In a steamer basket set over 1 inch of boiling water, steam the squash halves, covered, over moderate heat until tender when pierced, about 20 minutes.
  2. In a small bowl, combine the orange juice, maple syrup and mustard. Pour one-quarter of this mixture into the hollow of each squash half. Add 1/2 teaspoon of the butter to each and season with salt and pepper.
  3. Smoke the squash according to the Basic Wok-Smoking Method, hollow side up, for 15 minutes. Serve warm.
Contributed By Published March 1997

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