Grilled Maple- and Pecan-Topped Butternut Squash

Grilled Maple- and Pecan-Topped Butternut Squash

Sweet syrup and zesty orange peel bring fabulous flavor to grilled butternut squash.

Prep Time

1:05

Hr:Mins

Total Time

1:05

Hr:Mins

Makes

4

servings

2
small butternut squash (1 1/2 lb each)
1/4
teaspoon salt
2
tablespoons butter or margarine, melted
2
teaspoons grated orange peel
4
tablespoons pure maple syrup
1/4
cup chopped pecans
  1. Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
  2. In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  3. Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Winter squash, such as butternut, are an excellent source of beta-carotene and potassium.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 200mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 4g,
    • Sugars 22g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.