Stuffed Acorn Squash
4 acorn squash
1 parsnip, peeled and cut into 1/2" cubes
1 carrot, peeled and cut into 1/2" cubes
1 sweet potato, peeled and cut into 1/2" cubes
1 cob of corn, kernels removed
1 clove garlic, minced
1/2 onion, diced
1 tsp. olive oil
1 tbsp. apple cider
2 tbsp. pumpkin seeds
salt and pepper, to taste
Preheat barbecue to MEDIUM. Spray large piece of aluminum foil with vegetable oil spray. Place parsnip, carrot, sweet potato, corn, garlic and onion in middle of foil, and toss with olive oil and apple cider. Fold foil into pouch. Place on grids, reduce heat to MEDIUM/LOW and cook for 35 minutes. Remove from heat and set aside.
Cut in half lengthwise and remove seeds. Rub inside with butter and season with salt and pepper. Place on grids, cut side up, and cook for 35 minutes until tender
If serving immediately, assemble stuffed acorn squash by placing a scoop of stuffing into each acorn squash half, and top with pumpkin seeds and maple syrup
If serving the next day, store covered in the refrigerator. Assemble stuffed acorn squash by placing a scoop of stuffing into each half of acorn squash and reheat on the barbecue for 20 minutes on MEDIUM. Top with pumpkin seeds and drizzle with maple syrup before serving.