Acorn Squash with Asiago and Sage

Ingredients

• 3 acorn squashes, 1 1/4 to 1 1/2 pounds each
• 4 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 3 teaspoons finely chopped fresh sage
• 1 teaspoon granulated onion
• 1 teaspoon maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated aged Asiago cheese

Directions

Start a chimney 3/4 full of charcoal. As it heats, use a large knife to carefully halve each squash lengthwise, then scrape away the seeds and stringy bits and discard them. In a small saucepan over medium heat, melt the butter, then stir in the brown sugar, 2 teaspoons of the sage, granulated onion, maple syrup, salt, and pepper. Brush that mixture generously over the cut surfaces of the squash. Once the charcoal is completely ignited and coated with gray ash, dump it out and bank it on one side of the charcoal grate, leaving the other side without coals. Set the squash on the cooler side of the grill with the cut sides facing up, cover, and cook for 30 minutes. Scatter the cheese over the cut side of each squash, cover again, and keep grilling until a knife tip slips into the flesh easily and the cheese is browned, about 30 minutes more. Finish with the remaining sage and serve warm.