Smoked acorn squash

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)

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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