Lunch: Smoked Acorn Squash

Ingredients

Two 2-pound acorn squash, halved crosswise and seeded
1/4 cup fresh orange juice
2 tablespoons pure maple syrup
2 teaspoons Dijon mustard
2 teaspoons unsalted butter
Salt and freshly ground pepper
Light Tea-Smoking Mixture

Instructions

In a steamer basket set over 1 inch of boiling water, steam the squash halves, covered, over moderate heat until tender when pierced, about 20 minutes.
In a small bowl, combine the orange juice, maple syrup and mustard. Pour one-quarter of this mixture into the hollow of each squash half. Add 1/2 teaspoon of the butter to each and season with salt and pepper.
Smoke the squash according to the Basic Wok-Smoking Method, hollow side up, for 15 minutes. Serve warm.

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