Recipe - Smoked Acorn Squash

2 2lb acorn squash, halved
crosswise and seeded
One fourth cup Fresh OJ
2 tablespoon Maple syrup
2 teaspoon Dijon
2 teaspoon Unsalted butter
Salt and pepper
Light Smoking Tea Mixture
(see recipe)

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 One fourth of this mixture into each
squash half. Add One half 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 bbqdigest Digest V97 #005 by "Kit Anderson" kit@maine.com on
Feb 15, 1997.