Smoked Acorn Squash with Maple Spiced Butter

Yield: 6 servings

Ingredients

Maple Spiced Butter

• 3/4 cup unsalted soft butter (185ml)
• 3 tablespoons maple syrup (45ml)
• 1 teaspoon cinnamon (5ml)
• ½ teaspoon nutmeg (2.5ml)

Smoked Acorn Squash

• 3 acorn squash cut in half seeds removed about 1 pound each (454g)
• 1 cup of sun dried cranberries (250ml)
• ½ cup of toasted slivered almonds (125ml)
• 3 cups apple wood chips (750ml).

Directions

1. Place all the Maple Spiced butter ingredients into a small saucepan and melt over low heat.
2. Cut each squash in half and using a spoon scrape out the seeds and fibers.
3. Brush the inside cavity of the squash with ½ of the maple butter.  Wrap the base of the squash in foil.
4. Place 2 cups (500ml) of apple wood chips into water to soak for 1 hour.   Squeeze out excess water from the wet wood chips and place on a large sheet of foil.  Mix in 1 cup (250ml) of dry wood chips. Close the foil around the wood chips sealing the package. Using a fork, poke holes on the top and bottom of the package.
5. Remove one side of barbeque grill. Insert the smoke pouch. Turn the heat under the smoke pouch to 400°F/204°C or high heat and leave the other side of the barbeque off.  Close lid. Wait for smoke.
6. Once smoke is achieved add the acorn squash to the non direct heat side of the barbeque. Close the lid and allow the acorn squash to smoke for 1 hour or until soft and slightly caramelized.
7. Remove from grill. Place acorn squash on a large serving platter.  Sprinkle with cranberries and toasted almonds.
8. Top each squash with a dollop of reserved room temperature maple butter.