1 parsnip, peeled and cut into 1/2-in (1.27 cm) cubes
1 carrot, peeled and cut into 1/2-in (1.27 cm) cubes
1 sweet potato, peeled and cut into 1/2-in (1.27 cm) cubes
1 cob of corn, kernels removed
1 clove garlic, minced
1/2 onion, diced
1 teaspoon olive oil
1 tablespoon apple cider vinegar
2 tablespoon pumpkin seeds
Salt and pepper, to taste
Preheat barbecue to MEDIUM. Spray large piece of aluminum foil with vegetable oil spray. Lining the foil with parchment first will prevent the vegetables from sticking. 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 the Acorn squash in half lengthwise and remove seeds. Rub inside with butter, season with salt and pepper. Place on grids, skin down, 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.