Acorn Squash with Asiago and Sage

Prep time: 10 minutes
Grilling time: 50 minutes to 1 hour

3 acorn squashes, 1-1/4 to 1-1/2 pounds each
4 tablespoons unsalted butter
1 tablespoon brown sugar
2 teaspoons finely chopped fresh sage
1 teaspoon granulated onion
1 teaspoon maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated aged Asiago cheese
2 tablespoons finely chopped fresh parsley


With a large knife, carefully cut each squash in half lengthwise. Scoop out and discard the seeds and strings.

In a small pan over medium heat, combine the butter, brown sugar, sage, granulated onion, maple syrup, salt, and pepper and cook until melted. Brush the butter mixture all over the exposed flesh of each squash. Grill, cut sides up, over indirect medium heat for 30 minutes. Sprinkle the cheese and parsley all over the exposed flesh of each squash. Continue to grill until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, 20 to 30 minutes more. Serve warm.

Makes 6 servings