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Recipe From from Weber’s Art of the Grill™ by Jamie Purviance

Acorn Squash with Spiced Pecan Butter

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    50 min. to 1 h

Serves 4
Prep Time
15 min.
Grilling Time
50 min. to 1 h

the Ingredients

20151023095407 Row Desserts 2


  • 55 grams (½ stick) unsalted butter, softened
  • 35 grams chopped toasted pecans
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly ground black pepper
  • 2 acorn squashes, each 680 to 910 grams
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • 01 Prepare the grill for indirect cooking over high heat (230ºC to 290ºC)
  • 02 In a small bowl combine the butter ingredients. Mix well with a fork.
  • 03 With a large, heavy knife, cut the squashes in half lengthwise. Remove the seeds with a spoon. Lightly brush the exposed flesh with the oil and season with salt and pepper.
  • 04 Brush the cooking grates clean. Grill the squash halves, cut-sides down, over indirect high heat, with the lid closed,until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut-sides up. Spread the exposed flesh with the pecan butter and continue grilling, with the lid closed, until the flesh is tender, 20 to 30 minutes more. Remove from the grill and serve warm.