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Grilled Maple- and Pecan-Topped Butternut Squash

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By Betty Crocker Kitchens
Updated Sep 16, 2010
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Sweet syrup and zesty orange peel bring fabulous flavor to grilled butternut squash.

Grilled Maple- and Pecan-Topped Butternut Squash

  • Prep Time 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 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

Instructions

  • Step 
    1
    Heat coals or gas grill for direct heat. Cut four 18x12-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.
  • Step 
    2
    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.
  • Step 
    3
    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.

Nutrition

260 Calories
11g Total Fat
3g Protein
41g Total Carbohydrate
22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
200mg
8%
Potassium
780mg
22%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
17%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
440%
440%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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