Cinnamon-Scented Acorn Squash

Name: Cinnamon-Scented Acorn Squash
Cuisine: American
Ingredients: 1 good-size acorn squash; 1 teaspoon vegetable oil; 4 to 6 tablespoons unsalted butter; 2 teaspoons packed brown sugar; 1 teaspoon ground canela (Mexican cinnamon) or other cinnamon; 1 teaspoon ground canela (Mexican cinnamon) or other cinnamon; 1 teaspoon ground canela (Mexican cinnamon) or other cinnamon; ½ teaspoon ground red chiles, preferably New Mexican chiles or ancho, or chili powder; ½ teaspoon ground red chiles, preferably New Mexican chiles or ancho, or chili powder; ½ teaspoon ground red chiles, preferably New Mexican chiles or ancho, or chili powder; ½ teaspoon ground red chiles, preferably New Mexican chiles or ancho, or chili powder; 2 tablespoons chopped walnuts, for garnish

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is the essence of fall distilled into one aromatic package.

Ingredients

1 good-size acorn squash
1 teaspoon vegetable oil

Americas
United States
Side dish
Gluten-free
Vegetarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Cut the squash in half but don’t remove the seeds (they help to keep it moist while cooking). Rub the oil over the cut surfaces of the squash and on the outside.
Place the squash halves in the smoker, cut sides down, and cook until tender, about 2 hours.
While the