![]() ![]() Remove from the grill and arrange on a large platter. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Flip the squash slices cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.īrush the squash slices with the glaze and flip. Cook until dark grill marks appear, about 10 minutes. Place the squash slices on the grill and cover. Toss with your hands to make sure the slices are evenly coated. Drizzle the reserved 1/4 cup of melted butter over the squash. Sprinkle the spice mixture over the squash slices. Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Scoop out the seeds with a spoon and discard. Set aside 1/3 cup of the glaze for drizzling at the end.Ĭarefully halve the squashes from the stem to the bottom. Remove the glaze from the heat and let cool. Bring to a simmer and cook for about 4 minutes to reduce slightly. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. While thats happening, start your balsamic reduction (which is. Remove 1/4 cup of the melted butter and reserve. It all starts with roasted acorn squash, which only takes about 10-15 minutes to roast. Melt the butter in a small saucepan and turn off the heat. Preheat a grill for cooking over medium heat. ![]()
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