Acorn Squash

Roasted Acorn Squash

Wes Fryer
Smoked and roasted acorn squash on a pellet grill smoker
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 4


  • Pellet Smoker
  • Very sharp, heavy kitchen knife (I use a meat cleaver)
  • Basting brush
  • Small spoon
  • Tablespoon measuring spoon
  • Aluminum foil
  • Timer
  • Insulated kitchen gloves (for handling hot food)


  • 2 acorn squash
  • 1 tbsp avacado oil
  • 1 tbsp molasses


  • Preheat the pellet smoker to 350 degrees. (I use a RecTeq RT-700 Bull grill)
  • Cut each acorn squash in half.
  • Use a spoon to remove the seeds and pulp. Discard.
  • Paint avacado oil (or you can substitute olive oil) on the exposed inside flesh of the acorn squash.
  • Paint a light coat of molasses also on the inside.
  • Cut or tear squares of aluminum foil which can be wrapped just around the exposed inside of the squash. Wrap the foil around the exposed end of the squash, pressing and pinching the edges to just barely overlap on the outside of the squash so it stays in place.
  • Place squash halves foil-side / cut-side down on the smoker.
  • Cook for at least 45 minutes until soft, 1 hour and 15 minutes is even better.
  • Serve, eat and enjoy!



We have been reducing sugar in our diet so this recipe is very tasty but does NOT use sugar or have nearly as many calories as a typical “butter and brown sugar” acorn squash recipe.
If you serve this for people who are not avoiding sugar, serve it with soft butter and a bowl of brown sugar so they can add some themselves. It does not need it to be delicious, however!
This is a different recipe from “The Spruce Eats” I used but modified considerably when developing this one. If you want to sweeten this even more but not use sugar, you can also add a brushed later of agave nectar.
Tried this recipe?Let us know how it was!

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