2 small acorn squashes, each about 1-1/2 pounds (about the size of a softball)
Glaze
3 tablespoons unsalted butter, cut into 3 equal pieces
2 tablespoons dark brown sugar
2 teaspoons minced garlic
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon cider vinegar
With a large knife, carefully cut squashes in half lengthwise. Scoop out and discard the seeds and strings.
In a small saucepan or skillet combine the butter, sugar, garlic, salt, pepper, and nutmeg. Cook over medium-high heat until the butter turns brown and garlic turns golden, 2 to 3 minutes, stirring occasionally. Allow to cool to room temperature; then add the vinegar. Brush the butter mixture over the exposed flesh of the squashes.
With the lid closed, grill the squashes, exposed sides facing up, over Indirect Medium-High heat (450°F to 500°F) until the surface of the flesh turns brown and a sharp knife inserted all the way into the flesh slides out very easily, 40 to 50 minutes, occasionally basting with the butter mixture that collects in the bowl of the squashes. Remove the squashes from the grill and serve warm.
Makes 4 servings
