This recipe for smoked butternut squash is super easy and delicious! It calls for just a few ingredients, and before you know it, you’ll have a succulent, smoked side dish fit for the holidays and Sunday dinner.
Smoked butternut squash is a flavorful fall-inspired dish. The subtle smoke flavor complements the sweetness of the squash, making it a crave-worthy veggie side dish. The texture is creamy on the inside, with a slight crispiness on the outside. Fantastic!
Is butternut squash good for smoking?
Yes! Not only is it easy to make, but the smoking process imparts a rich flavor to the squash. You can use the cooked flesh in recipes like smoked butternut squash soup or a sauce for lasagna or pasta.
What woods go with butternut squash?
Use a mild to moderate wood for smoked squash. Woods like hickory or mesquite are too harsh and will render a bitter result. Use the following wood chips, chunk or pellets for this recipe:
Ingredients
- 1 butternut squash, 2 1/2- 3 pounds
- Olive oil
- Kosher salt or Argentinian salt
- Black pepper (optional)
How to Smoke Butternut Squash
- Prepare your smoker for 275 degrees. Add your choice of wood chunks or chips to the fire. See above for wood recommendations.
- If using a pellet grill (Traeger, Camp Chef, etc.), preheat to 275 degrees and use apple, pecan, or alder wood pellets.
- Cut off the stem and slice the butternut squash down the center lengthwise. Leave seeds intact.
- Score the flesh with a sharp knife (optional). Brush with olive oil and season with salt and black pepper.
- Place the squash on the grill or smoker, flesh side up. Close the lid and cook and roast it for 1 to 1 1/2 hours.
- When done, the squash will be fork-tender.
- Let the squash sit for about 15 minutes before handling.
- Remove seeds and discard them.
- Please note: If you do not want an intensely smoky butternut squash, remove it from your smoker after 30 minutes and finish cooking it in a 350-degree oven for 30 minutes or until tender.
- Drizzle with real maple syrup or melted butter and a little brown sugar. Serve with chicken, brisket, ribs, or turkey.
- Alternatively, you can let it sit for 30 minutes, then chop or scoop the flesh to use in other recipes.
Storing Leftovers
- Refrigerator: Let the smoked butternut squash cool completely before storing. Scoop out the flesh, place it into an airtight container and store in the fridge for up to 3 days.
- Freezer: Place the squash into vacuum-sealed bags (or airtight freezer bags). Remove as much air as you can from the bag, seal tightly, and store in your freezer for 3 months.
Check out our Best Holiday Recipes for the Grill and Smoker!
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- black pepper to taste
-
Prepare your smoker for 275 degrees. Add your choice of wood chunks or chips to the fire. See above for wood recommendations.
-
If using a pellet grill (Traeger, Camp Chef, etc.), preheat to 275 degrees and use apple, pecan, or alder wood pellets.
-
Cut off the stem and slice the butternut squash down the center lengthwise. Leave seeds intact.
-
Score the flesh with a sharp knife (optional). Brush with olive oil and season with salt and black pepper.
-
Place the squash on the grill or smoker, flesh side up. Close the lid and cook and roast it for 1 to 1 1/2 hours.
-
When done, the squash will be fork-tender.
-
Let the squash sit for about 15 minutes before handling.
-
Remove seeds and discard them.
-
Please note: If you do not want an intensely smoky butternut squash, remove it from your smoker after 30 minutes and finish cooking it in a 350-degree oven for 30 minutes or until tender.
-
Drizzle with real maple syrup or melted butter and a little brown sugar. Serve with chicken, brisket, ribs, or turkey.
-
Alternatively, you can let it sit for 30 minutes, then chop or scoop the flesh to use in other recipes.
Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9966IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg
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