Grilled Maple-Glazed Acorn Squash

Ingredients:

• Vegetable oil to grease the grill grate
• 110 g unsalted butter
• 0.5 tbsp. maple syrup
• 2 tablespoons apple cider vinegar
• 0.5 tsp mustard powder
• 0.5 tsp crushed red pepper flakes
• 2 acorn squashes (about 1 kg each)
• 1 tbsp chili powder
• 1 teaspoon ground coriander
• 0.5 tsp ground cinnamon
• 2 tbsp. roasted peeled pumpkin seeds

Preparation:

1. Preheat the grill to medium heat. Lightly coat the grill grate with vegetable oil.
2. Melt the butter in a small saucepan and turn off the heat. Pour 1/4 cup of the melted butter into another bowl and set aside. Add the maple syrup, apple cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon of salt, and a few grinds of black pepper to the saucepan. Bring to a boil and cook for about 4 minutes to reduce the liquid slightly. Remove the glaze from the heat and let it cool. Set aside 1/3 cup of the glaze for serving.
3. Carefully cut the pumpkins in half from stem to base. Scoop out the seeds with a spoon and discard. Place the pumpkin halves flat side down and slice crosswise into 1cm-thick half-moons. Place the slices in a very large bowl.
4. Combine chili powder, coriander, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Sprinkle the spice mixture over the pumpkin slices. Drizzle the reserved 1/4 cup melted butter over the pumpkin. Toss with your hands until the slices are evenly coated.
5. Place the pumpkin slices on the grill and cover. Grill until dark grill marks appear, about 10 minutes. Flip the pumpkin slices; cover and grill until the pumpkin is tender and easily pierced with a knife, another 7-8 minutes.
6. Brush the pumpkin slices with the glaze and flip. Grill for 1 minute, brush with the glaze, flip, and grill the other side for another minute. Remove from the grill and transfer to a large platter. Drizzle with the reserved glaze. Sprinkle with pumpkin seeds. Serve the pumpkin warm or at room temperature.