About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

3 Comments

  1. I love roasted acorn squash! I usually stuff it with a mix of raisins and walnuts and also serve it with pork chops. Yum!

    The first true fall food I’ve had this year was some baked apples with maple syrup.

  2. I was just asked for a recommendation about grilling acorn squash. I found a cool recipe on a British site that credits Weber.com with the original. Here it is:

    Acorn Squash with Spiced Pecan Butter BBQ Recipe

    Acorn Squash with Spiced Pecan ButterOn cool autumn nights, a sweet, buttery glaze over tender acorn squash is about as comforting as food gets. If you like, substitute butternut squash for equally good results.

    For the butter:
    1/4 cup unsalted butter, softened
    1/3 cup chopped toasted pecans
    1 tablespoon maple syrup
    1/2 teaspoon ground cinnamon
    1/2 teaspoon kosher salt
    1/4 teaspoon ground ginger
    1/4 teaspoon freshly ground black pepper

    To make the butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger, and pepper. Mix well with a fork.

    For the squash:
    2 acorn squashes, 1-1/2 to 2 pounds each
    2 teaspoons extra-virgin olive oil
    Kosher salt
    Freshly ground black pepper

    To prepare the squash: With a large, heavy knife cut the squash in half lengthways. Remove the seeds with a spoon. Lightly brush the exposed flesh with the oil. Season with salt and pepper to taste.

    Put the squash halves, cut sides down, on the cooking grate and grill over indirect high heat until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up. Spread the exposed flesh with the pecan butter. Continue grilling until the flesh is tender, 20 to 30 minutes. Serve warm.

    Makes 4 servings.

    Sounds great, doesn’t it?

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