2 butternut or acorn squash
2 Tbsp. Mansmith’s Glazing Rub
¼ C. butter, melted
1 can whole cranberry sauce
Cut each squash in half, remove seeds and rinse.
Place directly on a medium hot grill. You want good grill marks, but watch out for burning. The squash will trap moisture and steam inside. Grill for about 30 minutes. Check for tenderness with a fork. When tender, remove from grill and place on a platter. Brush with melted butter and season with Mansmith’s Glazing Rub. Heat cranberry sauce, pour over squash.