| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
2-lb acorn squash, halved crosswise and seeded |
| 1/4 |
c |
Fresh OJ |
| 2 |
tb |
Maple syrup |
| 2 |
ts |
Dijon |
| 2 |
ts |
Unsalted butter |
|
|
Salt and pepper |
|
|
Light Smoking Tea Mixture (see recipe) |
INSTRUCTIONS
Here is a technique described in the latest 'Food & Wine". (3/97)
Steam the squash over moderate heat for 20 minutes or until tender. Combine
all the ingredients except the butter. Pout 1/4 of this mixture into each
squash half. Add 1/2 tsp butter to each and season with salt and pepper.
Smoke for 15 minutes.
This method can replace the smoke in a bag idea and I'll bet that wood
chips would work just fine.
Posted to bbq-digest Digest V97 #005 by "Kit Anderson" <kit@maine.com> on
Feb 15, 1997.
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