Grilled Acorn Squash with Cranberry-Citrus-Maple Glaze 

Serves 6

6 acorn squash (halved lengthwise and seeded)

Olive oil (for brushing)

Cranberry-Citrus-Maple Glaze: 

2 cups sweetened cranberry juice

2 cups orange juice

1 cup grapefruit juice

2 tablespoons lemon juice

2 tablespoons lime juice  

½ cup maple syrup

½ cup brown sugar

¼ cup sweetened dried cranberries (finely chopped) 

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1. Brush squash halves with a light coat of oil. Place squash, cut side down, on hot, oiled grill grate and cook, covered, for approximately 20-30 minutes per side, or until flesh is tender.
2. To prepare glaze, combine all ingredients in a saucepan. Simmer, stirring frequently, over medium heat until mixture reduces to approximately 1-1½ cups.
3. Drizzle warm glaze over grilled squash.