On cool autumn nights, a sweet, buttery glaze over tender acorn squash is about as comforting as food gets. If you like, substitute butternut squash for equally good results.
 
For the butter:
1/4 cup unsalted butter, softened
1/3 cup chopped toasted pecans
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper

To make the butter: In a small bowl, combine the butter, pecans, maple syrup, cinnamon, salt, ginger, and pepper. Mix well with a fork.

For the squash:
2 acorn squash, 1-1/2 to 2 pounds each
2 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper

To prepare the squash: With a large, heavy knife cut the squash in half lengthways. Remove the seeds with a spoon. Lightly brush the exposed flesh with the oil. Season with salt and pepper to taste.
Put the squash halves, cut sides down, on the cooking grate and grill over Indirect High heat until grill marks are clearly visible, about 30 minutes. Turn the squash halves cut sides up. Spread the exposed flesh with the pecan butter. Continue grilling until the flesh is tender, 20 to 30 minutes. Serve warm.  Makes 4 servings.