Smoked acorn squash
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 2-lb acorn squash, halved crosswise and seeded | |
| ¼ | cup | Fresh OJ |
| 2 | tablespoons | Maple syrup |
| 2 | teaspoons | Dijon |
| 2 | teaspoons | Unsalted butter |
| Salt and pepper | ||
| Light Smoking Tea Mixture (see recipe) | ||
Directions
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.