Barbecued squash with seared maple butter

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2 min


4 servings

* PLUS Barbecuing Time: 25 minutes, Microwaving Time: 13 minutes


  • 2 medium-size acorn squash , about 4 1/2-in. diametre
  • 2 tbsp butter , at room temperature
  • 2 tbsp maple syrup , or honey
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • pinch of salt


  • Wash outside of squash and to make them easier to slice, place in microwave. Cook on high power for 3 minutes. Remove, slice in half and scoop out seeds. Return halves to microwave cut-side down. Cook, uncovered, on high power until almost fork-tender, from 10 to 16 minutes, depending on size and ripeness of squash. Place squash cut-side down on a plate until ready to barbecue. If not barbecuing same day, store in refrigerator for up to 2 days.
  • When ready to barbecue, oil grill and preheat barbecue to medium-high heat. Lightly oil cut sides of squash and place cut-side down on grill. Barbecue with lid down until grill marks form, from 5 to 8 minutes.
  • Meanwhile, stir butter with maple syrup, cinnamon, allspice, ginger and salt. Turn squash and place an equal amount of maple-butter mixture in centre of each half. Spread or brush mixture all over squash flesh. Continue to barbecue with lid closed until squash is hot and glazed, up to 20 minutes. Serve squash halved or sliced into thick rounds. Sprinkle with chives and garnish halves with 2 rosemary sprigs inserted into centre of squash, if you wish.

Nutrition (per serving)

  • Calories
  • 165,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 29.6 g,
  • Fat
  • 6 g,
  • Fibre
  • 5.4 g,
  • Sodium
  • 67 mg.

Since squash takes almost an hour to grill, unless you are barbecuing something large, such as a turkey, it’s best to precook the squash in the microwave or conventional oven before finishing on the grill.

Squash cooking tip

If doubling recipe, don’t cook more than 4 squash halves in microwave at a time. If you don’t have a microwave, squash may also be cooked entirely on barbecue or precooked in a conventional oven. In either case, slice squash in half, remove seeds and proceed as follows: For barbecue Wrap squash halves in heavy foil. Barbecue over medium-high heat with lid down but turning often, until almost fork-tender, about 40 minutes. Remove foil. Glaze as directed. For indoor oven baking Place squash halves cut-side down on a rimmed baking sheet. Bake at 350F (180C) for 40 to 50 minutes or until almost fork-tender. Finish cooking and glazing on barbecue as directed. Or to finish in oven, turn squash over and coat as directed. Broil on centre rack until nicely glazed and fork-tender, about 6 minutes.