Instructions: Grill the squash halves, cut-side down, over Indirect Medium heat for 40 minutes, turning once halfway through grilling time. Remove from the grill and let stand at room temperature.

Meanwhile, in a small saucepan over medium heat, cook the cranberry juice until reduced to 1/4 cup, about 20 minutes.

To make the Stuffing: Grill the apple, cut-side down, over Direct Medium heat for 8 to 10 minutes, turning once halfway through grilling time. Allow to cool slightly; chop and set aside.

In a large saute pan over medium heat, warm the oil. Add the garlic and onion and saute until the onion is translucent, about 4 minutes. Remove from the heat and add the chopped apple along with the rest of the stuffing ingredients including salt and pepper to taste.

Put 1 tablespoon of the reduced cranberry juice in the cavity of each squash half then spoon in about 1/2 cup of the stuffing. Grill over Direct Medium heat until squash is tender and stuffing is golden, about 5 minutes. Serve immediately.

This recipe yields 4 servings.

Comments: This festive side dish captures the reassuring flavors of winter comfort food with a warm medley featuring caramelized apples and seasoned cornbread in a "bowl" of grill-roasted squash.

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