|2||2-lb acorn squash, halved crosswise and seeded|
|¼ cup||Fresh OJ|
|2 tablespoons||Maple syrup|
|2 teaspoons||Unsalted butter|
|Salt and pepper|
|Light Smoking Tea Mixture (see recipe)|
Here is a technique described in the latest 'Food & Wine". (3/97) Steam the squash over moderate heat for 20 minutes or until tender. Combine all the ingredients except the butter. Pout ¼ of this mixture into each squash half. Add ½ tsp butter to each and season with salt and pepper.
Smoke for 15 minutes.
This method can replace the smoke in a bag idea and I'll bet that wood chips would work just fine.
Posted to bbq-digest Digest V97 #005 by "Kit Anderson" <kit@...> on Feb 15, 1997.
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