Ingredients
4 A great addition to any Thanksgiving table
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
Directions
Heat coals or gas grill for direct heat. Cut four 18×12-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.
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.
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.
