Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Pre-heat recteq to 425°F.
2 Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don’t cut too much or it will leave a hole). Cut stems off the tops if they protrude. Cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash and discard.
3 Place the squash on a baking sheet, cut side up. Brush the inside with olive oil and maple syrup then sprinkle with Ben’s Heffer Dust Rub and Ray’s Warm Apple Pie Rub.
4 Roast the squash for about 35–45 minutes or until tender.
5 Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15–20 minutes to cook. Remove from heat and fluff with fork and set aside.
6 In a large pan, heat 2 tbsp of oil and sauté the onion, celery, and apples until softened (about 12–15 minutes).
7 Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt and pepper. Sauté about 7–9 minutes, or until mushrooms and cranberries are tender (if food sticks to pan, you can splash a little vegetable broth or white wine to deglaze).
8 Remove from heat and add the cooked quinoa.
9 When the acorn squash is ready, fill with the stuffing mixture and cook for 10–15 minutes at 375°F until the quinoa us lightly browned and crispy.
Cooking for 4 people

Ingredients


  • dry quinoa
    ¾ cup
  • vegetable broth
    cups
  • acorn squashes (medium-sized)
    4
  • olive oil, plus extra for brushing acorn flesh
    2 tablespoons
  • small onion, finely diced
    1
  • celery stalk, finely diced
    1
  • large apple, diced
    1
  • cremini mushrooms, diced
    8 ounces
  • cranberries
    ½ cup
  • garlic, minced
    3 cloves
  • sage
    1 teaspoon
  • thyme
    1 teaspoon
  • cinnamon
    ½ teaspoon
  • Ben's Heffer Dust Rub
    2 tablespoons
  • Ray's Warm Apple Pie Rub
    1 tablespoon
  • pure maple syrup
    2 tablespoons
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.

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