I cut the squash into slices and seasoned them with Char-Broil’s new “All Purpose Rub.”  It has a nice herbal flavor with a good dose of rosemary.  I knew this would compliment the squash nicely.  After grilling the squash on the first side it was flipped and glazed with a mixture of 2 tablespoons butter, 2 tablespoons of honey and 1/2 teaspoon of Instant Gourmet “Butter Blast.”  If you don’t have the “Butter Blast” you could substitute 1 or 2 cloves of garlic that has been pressed and finely chopped.  Before you take the squash off the grill flip it back over and glaze the other side. 

I’ve used the “All Purpose Rub” twice now.  The first time was on chicken and this time on the squash.  When Char-Broil says “All-Purpose” I think they nailed it.  This is a nice all around seasoning.  I’ve got a couple of additional ideas in mind for this rub.

The skirt steak was seasoned with Char-Broil’s “Brisket Rub” and grilled to a nice rare/medium rare.  Toss in a baked potato and we had a nice, simple and easy dinner.

I did learn to love zucchini bread and I could power down a plate of of breaded and fried zucchini when it was available.  But eating squash on a dinner plate just didn’t happen much.  Over the years, with my wife’s help, I have learned to cook and eat a variety of squashes.  You know the “soft” or summer squashes.  But the rock hard  winter squash just wasn’t something I was willing to try.  Last night I may have changed my squash eating habits for good with some grilled acorn squash.

Give yourself yourself plenty of time to cook acorn squash, at least an hour of actual time on the grill. 

Cut your acorn squash in half and remove the seeds and pulp

Brush the squash with mixture. Set your grill up for "indirect" heat with about 3/4 of a chimney of lit charcoal. I used my 22.5 inch Weber Kettle for this recipe. If using a gas grill make sure you can set up your grill for indirect cooking. Most gas grills today allow you turn onside off while have the other side still lit.

30 minutes (about half way) I brushed on another coating of the mixture and sprinkled some additional "Todd's Dirt" on the squash.

Sprinkle the Asiago Cheese over the squash. The asiago cheese will compliment the nutty flavor of the acorn squash and give it a nice little crunch as it browns.

Continue to grill the acorn squash until it's done. It's done when a knife or fork can easily be inserted into the flesh of the squash.

Grilled Acorn Squash Recipe

• 3 Acorn Squash, halved with seeds and pulp removed
• 1/2 cup grated Asiago Cheese
• 4 tablespoons butter
• 1 tablespoon brown sugar (dark if you’ve got it)
• 1 teaspoon “Todd’s Dirt Seasoning” *
• 1 teaspoon maple syrup

Mix all ingredients, except Asiago Cheese, in a small sauce pan until melted and evenly mixed.  Brush this mixture on your acorn squash.

*I prefer “Todd’s Dirt Seasoning” but you can substitute any other herb you want.  Sage works very well with this recipe.