Acorn Squash with Asiago and Sage

3 Acorn squash
4 Tbsp. butter
1 Tbsp. brown sugar
2 tsp. finely chopped fresh sage
1 tsp. onion powder
1 tsp. maple syrup
1/2 tsp. kosher salt
1/4 tsp. fresh ground  black pepper
1/2 C. Asiago cheese, grated
2 Tbsp. fresh italian parsley

1. With a large knife, carefully cut each squash in half lengthwise.  Scoop out and discard the seeds and strings

2. In a small saucepan over medium heat, combine the butter, brown sugar, sage, onion powder, maple syrup, salt and pepper and cook until melted.  Brush the butter mixture all over the exposed flesh of each squash.  Grill, cut side up, over Indirect Medium heat for 45 minutes.  Sprinkle with the cheese and parsley over the exposed flesh.  Continue to grill until the flesh is very soft when pierced with the tip of a knife and the cheese has browned, 20-30 minutes more.  Serve warm.