Tonight we egged some acorn squash. Neither me nor SWMBO had ever tried acorn squash, but figured what the heck, but we couldn't find a recipe that intrigued us, so she ad lib'd it. We split them lengthwise, cleaned them and brushed flesh with olive oil then salt and pepper. They went on flesh down with plate setter legs up, porcelain grid at 350. Left them alone for 30 minutes, during which wife made up a savory concoction. Melted butter, honey, rosemary, garlic salt, pomegranate vinegar, Montreal steak seasoning and brown sugar. Sorry, no measurements, just went til it tasted right. Flipped the squash and coated flesh with the mixture. After another 30 minutes they were done and delicious!
Large Egg October 2011
MiniMax December 2014