A simple and delicious grilled side dish for the holidays
Watch Pitmaster Daniel demonstrate how to grill smoked maple glaze butternut squash for the holidays
For the Maple Whiskey Sauce
1/4 cup Jack Daniels
1/4 cup Honey
1/4 cup Maple Syrup
For the Butternut Squash
2 butternut squash
1/4 cup brown sugar
Preheat the grill to hold around 400 degrees F.
Lay cast iron over the heat and allow to get hot, until just smoking.
Prep the Maple Whiskey Sauce
Mix the Jack Daniels, honey, and maple syrup in a small saucepan.
Place over a low simmer and allow to reduce by half.
Remove from heat and set aside until ready to use.
Slice the butternut squash in half and using a spoon, scoop out the seeds and stringy flesh.
Brush the flesh side of the squash with the Maple Whiskey Sauce.
Sprinkle brown sugar over top.
Season with salt.
Place the butternut squash over the grill over indirect heat and grill for about 1 hour, or until the squash is fork-tender.
Baste the squash every 15 to 20 minutes with a little of the Maple Whiskey Sauce.
When the squash is done, remove from heat and drizzle with a little maple syrup, or the remaining maple Whiskey Sauce.
Top with chopped candied pecans if desired.
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