Smoked Butternut Squash - Derrick Riches

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!

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Smoked Butternut Squash – Derrick Riches