How to make whole Roasted Acorn Squash on Cinder Grill

Elote Loco recipe on a cinder grill indoor precision cooking

Whole Roasted Acorn Squash with Capers, Butter and whole grain mustard

This fun dish is easy to make and impressive to serve, dazzling your dinner guests. The even cooking of the Cinder Grill allows the squash to reach a perfect texture.

Whole Roasted Acorn Squash on cinder grill indoor grill precision cooker

Serves 2-4

Ingredients:

1 each Acorn Squash, cut in half, seed removed (toast seeds in oven for a great garnish)
¼ cup Butter, melted
1 Tbsp Capers
½ each Lemon, zested and juiced
1 Tbsp whole grain mustard

For the topping

4 each sprigs parsley
1 each Shallot, minced
½ each lemon, zested and juiced
2 each scallions, sliced
1 Tbsp Olive Oil
Salt and Pepper
¼ cup toasted squash seeds

METHOD

Preheat cinder grill to 250°F
Prepare the squash for filling by testing how they sit on the Cinder grill plate. If they don’t sit evenly, your filling could spill out and you won’t get the full effect of it slowly cooking inside the squash. If they are not relatively even, you can trim the bottom of the squash with a serrated knife to give it a flat stable surface.
Combine the butter, capers, lemon zest and juice, and mustard in a small dish
Divide the butter mixture into the cavities of the acorn squash and place the squash on the cinder grill making sure they don’t tip and spill the mixture
Cook until tender (approximately 1 hour)
Separately, prepare the topping by mixing the ingredients in a bowl and season to taste
Once the squash is cooked, remove from the cinder being careful not to spill the contents of the cavity. Transfer to a serving dish and sprinkle the topping over the two pieces