Grilled Maple Sausage And Butternut Squash Foil Packs Recipes

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
• Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
• Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
• Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.

GRILLED MAPLE SAUSAGE AND BUTTERNUT SQUASH FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch sheets of heavy-duty aluminum foil. Place sausage, squash and bell pepper on each foil sheet. Sprinkle with onions.
• Mix syrup, orange juice and salt in small bowl; pour over sausage mixture on foil sheets. Fold foil over sausage mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from medium heat 35 to 40 minutes or until sausage is thoroughly heated and squash is tender. Place packets on plates; unfold foil.

GRILLED MAPLE- AND PECAN-TOPPED BUTTERNUT SQUASH

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
• In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.

POTATO-SAUSAGE FOIL PACKS

Steps:

• Cut peppers into 1-in. pieces; place in a large bowl. Toss with the next 7 ingredients. Divide mixture among 4 double thicknesses of heavy-duty foil (about 18x12 in.). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.

BARBECUE GRILLED KIELBASA DINNER PACKETS

Steps:

• Preheat barbecue grill.
• Place kielbasa, potatoes and onion on a double layer of foil and drizzle with oil.
• Sprinkle with salt, pepper and rosemary and toss.
• Fold edges of foil together to seal packet.
• Cover and grill 30 minutes or until veggies are tender.

GRILLED SAUSAGE AND PEPPER FOIL PACKETS

Steps:

• 1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
• 2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
• 3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
• 4. Divide among 4 plates and serve with crusty bread or garlic bread.

GRILLED ITALIAN SAUSAGE VEGGIES IN FOIL

Steps:

• Place the sausages in a small amount of water and bring to a boil; boil for 3 to 4 minutes or until they are no longer pink; remove from water and allow to cool slightly.
• Mix together the vegetables, oil and seasonings.
• Tear 2 sheets of foil (10x10inch), divide the prepared vegetables among the foil sheets, slice the sausages into 1 inch lengths and place on top.
• Season each packet with salt and pepper to taste, bring foil up to center and fold over several times, sealing well; fold in ends and seal.
• Preheat grill, place packets on grill and cook 10 minutes, turn over and cook an additional 10 minutes.
• Enjoy!

MAPLE BUTTERNUT SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender. , Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture. , Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.