???Butternut???

I like to use butternut, acorn or spaghetti squash ,cut them in half, take out the seeds and then place s/p butter, sometimes maple syrup in the cavity and grill indirect 350-375 45-60 minutes until soft to the fork. Scoop out and mix with sour cream and parmesan for a side dish.

Here is Qbabe's method.

Squash, Butternut, Twice Baked, QBabe


INGREDIENTS:
1 Whole Butternut Squash
Butter
Brown Sugar
Cinnamon
Nutmeg
Vanilla
Pecans, or Honey Roasted Nuts




Procedure:
1 Heat the egg up to 375°F. Set up for an indirect cook. (i.e. platesetter or firebricks to block the direct heat and provide ceramic mass).
2 Slice Butternut squash in two and remove seeds. Spray a cookie sheet with cooking spray and place squash cut side down. Bake on the BGE for about an hour, or until squash is soft when pressed with your fingers and leaves an indentation.
3 Remove softened squash from skins and put into mixing bowl. Now, here's where you'll have to go by judgement and taste, since how much of these ingredients you add will depend on how much squash you've got. Add butter, brown sugar, cinnamon, nutmeg and vanilla. Mix well!
4 Fill several custard dishes (ramakins) with squash mixture. Take some pecans, chop them, mix them with a little brown sugar (or you can use some of the pre-fab honey roasted nuts), and sprinkle the sugary nuts on top of each dish with squash.
5 Put back on the cookie sheet and back into BGE for about 15-20 minutes, until the top is caramalized and the squash warm througth out.
6 ENJOY! Tonia


Recipe Type
Side Dish

Recipe Source
Author: Tonia, QBabe

Source: BGE Forum, QBabe, 2005/10/09

Boy does that sound good. Especially cause my wonderful wife totally poached some damn chicken recipe off the food network. (Pan fried) Mine was half raw, kids both said "yuck, this has really bad taste" She actually cried. In her defense, she hasn't cooked since the Egg showed up and the food has been...well...lets just say, similar to most other Egg cooks I'm sure. Shhhhh she's right next to me.

I agree. I am walking on Egg shells lately as she is being activated by the Marines to run a "Wounded Worrior" program for a year. In Hawaii. Leaves on Thursday. So she did't even hear a peep out of me.

I cook mine with a little butter and brown sugar, becauese I don't generally have maple sugar.

I cook them direct, on a raised grate, at 325 - 375F and they come out great.

About the only time I cook indirect is for a lo-n-slo or a beer butt chicken.

Howdy Hoss,
I like to cut it lengthwise, seed it and lightly butter it. some raging river is a good addition. Cook until tender. Take any left over you have and puree it and add some cream, a splash of chicken broth, a little cinnamin, and some nutmeg. Heat over low heat, stirring and you'll have a great tasting soup as well for the next night.