Preheat your grill to 450°F.
Stuffed Acorn Squash
Our Stuffed Acorn Squash get a quick sear before grilling and a couple rounds of spiced melted butter baste. Then they’re filled with a comforting blend of Italian sausage, potatoes & corn and topped with Monterey Jack cheese. Pop them back on the grill to melt the cheese and sprinkle with fresh chives.
Cut squash into halves lengthwise. Using a spoon, remove and discard the seeds.
In a small bowl, combine melted butter, thyme, pepper and nutmeg. Set aside.
Place squash halves cut side down onto hot grill grates and grill for 4 minutes. Remove from grill and set aside.
Lower grill temperature to 300°F. Place squash halves cut side up onto hot grill grates and grill for 20 more minutes, or until the flesh is almost tender. Brush squash with the spiced melted butter twice during the last 5 minutes of cooking.
In a large skillet over medium heat, cook chopped leek in butter for 10 minutes. Add sausage meat and cook until browned. Gradually whisk in flour until fully absorbed; then stir in milk, broth and potatoes.
Bring to a boil until it thickens, stirring constantly. Then reduce to a simmer and cook until potatoes are tender, about 20 minutes. Add corn and season with salt and pepper.
Fill each squash half with sausage and leek stuffing; then top with cheese.
Return stuffed squash to the grill and cook for 5 minutes, or until the cheese is completely melted.
Remove from grill, sprinkle with chives and serve.