Fire-Roasted Butternut Squash
This hot-pepper-glazed squash depends on the flavor of fire for its success. To maximize the contact with the flame, the squash is cut lengthwise.
4 tablespoons butter, softened
1 1/2 tablespoons honey
pinch of cinnamon
1/2 teaspoon chili powder
1/2 teaspoon hot pepper sauce
1 large butternut squash (about 2 pounds)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 lime, juiced
Heat the grill (Gas: 325 degrees, Wood/Charcoal: Med Ash).
Mash the butter with a fork on a clean surface. Add the honey, cinnamon, chili powder, and hot pepper sauce, and mix until blended. Set aside in a small bowl.
Slice the stem end off of the squash. Set it on a work surface, cut-side down, and cut into 6 long wedges. Scoop the seeds and stringy pulp from the interior of each squash wedge. Season with the salt and pepper and coat with olive oil.
Put the squash on the grill, skin side down, away from the heat, cover, and cook for 30 minutes. Turn the wedges onto one of their cut sides, cover and grill until browned, about 8 minutes. Turn to other side, cover, and grill for another 7 to 8 minutes. Check one of the larger wedges; it should be tender enough to pierce with a fork.
Coat with prepared butter, drizzle with the lime juice, and serve.
Any orange-fleshed winter squash (such as acorn, buttercup, or sugar pumpkin) can be substituted for the butternut squash, but you will need a similar total weight to get six servings.
As prepared, each serving contains 250 calories, 15g total fat, 30mg cholesterol, 160mg sodium, 31g total carbohydrate and 2g protein.