1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

2. In a small saucepan, melt the butter over medium-high heat. Pour or ladle 1/4 cup of the butter into a heatproof bowl or measuring cup and set aside. Add the maple syrup, brown sugar, 1 teaspoon salt, and the pepper to the butter in the pan and whisk until the sugar is melted. Remove from the heat, add the bourbon, and stir until smooth. Set aside and keep warm.

3. Cut each squash in half lengthwise. Scoop out and discard the seeds and strings. Cut each half into thick wedges, either thirds or quarters, depending on the size of the squash. Arrange the squash in a single layer on a rimmed baking sheet and brush the wedges generously on the flesh side with the reserved melted butter. Sprinkle with salt.

4. To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill plate. Place the squash on the cool side of the grill, cover, and grill until just beginning to caramelize at the edges and soften, 15 minutes. Brush the wedges with the bourbon-butter mixture, re-cover, and grill an additional 5 minutes. Brush the wedges again, re-cover, and grill until tender when pierced with a knife, about 5 minutes longer.

5. Transfer the squash wedges to a serving platter and serve immediately, or keep warm until ready to serve.