Ingredients:

For the Maple Whiskey Sauce

• 1/4 cup Jack Daniel's® Tennessee Whiskey
• 1/4 cup Honey
• 1/4 cup Maple Syrup
• For the Butternut Squash
• 2 butternut squash
• 1/4 cup brown sugar
• Cowboy Oak & Hickory Hardwood Lump Charcoal

Directions: 

Prep Grill 

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 Daniel's® Whiskey, 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. 

Prep Squash 

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.

Grill

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.