Smoky, Spicy Acorn Squash
Cut 3 acorn squash in half and remove seeds. Brush the flesh side of each squash with 3t oil. Cover each squash half with foil. Poke holes in foil to let the smoke through, and put squash, cut side down in a 225 degree smoker for 2 hours or until the squash is tender. In a saucepan, melt 6T butter and add 2t cinnamon, 1/4c brown sugar and 1/2t chili powder. Drizzle the spicy butter over the squash half and serve.