Gather around the grill with this inspirational recipe and grilling ideas for family and friends.
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
For the stuffing: 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.
Acorn squash: 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.