Maple and Pecan Topped Butternut Squash

Instructions

1. 01

   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.

2. 02

   Place squash half, cut side up on each piece of foil. Sprinkle with salt.

3. 03

   In small bowl mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves.

4. 04

   Fold foil over squash so edges meet. Seal edges, making tight ½ inch fold; fold again.

5. 05

   Allow space on sides for circulation and expansion. Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets ½ turn after 25 minutes, until squash is tender.

6. 06

   Place packets on plates. Cut large X across top of each packet fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 Tbsp maple syrup.