Squash is bountiful this time of year…I picked up an acorn squash to cook on the grill. First, I nuked it whole (poked several times with knife too) for 7 minutes. Cut in half, scoop out the seeds and guts. Then dusted the flesh with some Dizzy Pig Pineapple rub. Place it on the grill, flesh side down, in direct heat with the lid on for about 5 minutes until I saw grill marks. Put the squash on the cool side of the grill and baste the flesh with a mixture of butter, apple cider and spicy pepper jam every 5 minutes until tender.