SMOKED ACORN SQUASH WITH MAPLE SPICED BUTTER

In a small bowl combine softened butter with spices and maple syrup. Stir until evenly combined. Place half the butter into a small saucepan. Reserve the other half to serve with the smoked squash.

Place saucepan with butter over low heat and melt (about 2 minutes).

Cut each squash in half and using a spoon scrape out the seeds and fibers. Discard.

Brush the inside cavity of the squash with ½ of the maple butter that has been melted. Wrap the base of the squash in foil.

Prepare smoking pouch by soaking 2 cups (500ml) of apple chips in water for 1 hour. Mix the drained chips with the dry chips wrap in foil. Poke holes in foil with the tines of a fork.

Prepare barbeque for indirect smoking by turning one side to 400°F/204°C or high heat. Remove grill grate over heat source. Leave the other side of the barbeque off.

Place the smoke pouch directly on heat source. Close the lid and wait for the barbeques cavity to fill with smoke. About 15 minutes.

Once smoke is achieved add the acorn squash to the side of the barbeque without the direct heat source below it.

Close the lid and allow the acorn squash to smoke for 1 hour or until soft and slightly caramelized.

Remove from grill. Place on a large serving platter. Sprinkle with cranberries and toasted almonds.

Top each squash with a dollop of reserved room temperature maple butter.

Yield: 6 servings