Grilled Acorn Squash Wedges
Deb Lindsey for The Washington Post; tableware from Crate and Barrel SMOKE SIGNALS SEP 25, 2013 Few foods conjure the fall season like acorn squash. It's a gourd, for one thing, and we associate gourds with autumn; and its orange-y flesh suggests the season's signature color. The sweet flavor of the squash is brought to the fore by the simplicity of the preparation. SERVINGS: 4 - 6 INGREDIENTS 2 small (48 ounces) acorn squash, seeded and cut into 1-to-2-inch wedges 1 tablespoon extra-virgin olive oil Kosher salt DIRECTIONS Prepare the grill for indirect heat: If using charcoal, when the coals are ashen, dump them onto one side of the grill. If using a gas grill, preheat the grill with all burners on high. When it reaches a temperature of 500 degrees, adjust for indirect grilling. With a two-burner grill, turn off one of the burners; with three or more burners, turn off the center unit. You want medium heat. For charcoal, you should be able to hold your hand about five inches ...