Life in the mild Bay-area climate makes it easy to enjoy a fresh-grilled supper any time of year. Have you been growing acorn squash? If you missed it this year, put it on your list for planting at your next chance. Like all squash, it’s delightful to grow, and it’s great to step out into your garden and pick some for dinner. This recipe, from Bobby Flay, is easy and outstanding. This version is to feed a crowd, but it easily reduces for fewer people.
Orange-Glazed Grilled Acorn Squash
4 acorn squash, halved lengthwise, seeds and membranes removed
1/4 cup melted butter + 2 tablespoons cold butter.
Salt and freshly ground pepper
4 cups fresh orange juice
1/2 cup light brown sugar
4 whole allspice berries
1 stick cinnamon
Preheat the oven to 350 degrees F.
Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
(Alternative: You don’t need to butter the squash for this. Place the cut squash into a microwave-safe bowl with ¼ cup water. Cover the bowl with plastic and poke a few holes in the plastic to let out stem. Microwave on high for 10 minutes).
While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often. Whisk 2 tablespoons of butter into the glaze and set aside.
Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.