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Food & Drink / BBQ, Art of, Fun(ky), The
|Subject: Acorn Squash||Date: 10/2/2012 9:56 AM|
|Author: NoIDAtAll||Number: 77709 of 81961|
This is a new one for me. I've never tried it. I read a recipe that cut both ends off, cleaned out the seeds and pulp and stuffed a stick of butter into the cavity, followed with filling the rest of the cavity with brown sugar.
That seemed kind of lame to me, as I *think* the butter will pretty much just melt from the squash cavity into the smoker. This one seems better, as the ends aren't cut off and halving the squash makes 2 bowls that will better hold the butter and brown sugar: http://www.foodnetwork.com/recipes/paula-deen/baked-acorn-sq...
I'll probably cook it on my WSM at lower temps and slower/longer... I'll probably wrap it in some AL foil after it's smoked for a while, to help meld the ingredients and flavors together and make it more tender.
Any suggestions or other recipes would be very welcomed - I have 3 Acorn Squash to work with. I don't want to do them all the same way and would be interested in types of wood or wood chips to use, cooking times, temps and other ingredients.
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