Grilled Butternut Squash with Roasted Pecans and Maple-Bourbon Glaze

Ingredients and Weight:

• 2 medium butternut squashes (about 4 pounds total)
• 1/2 cup olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup pecan halves
• 1/4 cup maple syrup
• 1/4 cup bourbon whiskey
• 1 tablespoon butter

Preparation Time:

• 30 minutes

Cooking Time:

• 45-60 minutes

Difficulty Level:

• 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and black pepper.
3. Place the squash cut-side up on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
4. While the squash is roasting, toast the pecans in a small skillet over medium heat until fragrant and slightly browned.
5. In a small saucepan, combine the maple syrup, bourbon whiskey, and butter. Heat over low heat until the butter melts and the glaze thickens slightly.
6. Remove the squash from the oven and brush with the maple-bourbon glaze. Sprinkle with the toasted pecans.

Nutritional Information:

• Calories: 230 per serving
• Fat: 12g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 5g

Dish Characteristics:

• Sweet and savory flavors
• Tender and flavorful squash
• Crunchy pecans add texture
• Perfect for fall and winter meals
• Impress your guests with this elegant dish

User Comments:

• "The perfect combination of sweet and savory. The squash was roasted to perfection and the pecans added a nice crunch."
• "I made this for Thanksgiving and it was a hit. Everyone raved about the maple-bourbon glaze."
• "This dish is so easy to make and yet so impressive. It's a great recipe for a special occasion."

Special Precautions and Tips:

• Use a sharp knife to cut the butternut squash.
• If you don't have bourbon whiskey, you can substitute apple cider or orange juice.
• Don't overcook the squash, as it will become tough.
• Serve the squash immediately with your favorite sides.