Smoked Acorn Squash

Steps to Make It

Brush the olive oil onto the cut sides of the acorn squash.

Cover the squash halves with foil, and poke holes to let steam and smoke through.

Prepare smoker. Place squash on smoker rack cut-side down. Smoke at 225 F for 1 1/2 to 2 hours.

When the squash is done, remove from the smoker and allow to sit while you make the spiced butter.

Melt the butter along with the sugar and spices in a saucepan. Stir to combine.

Remove the aluminum foil from the squash. Place a spoonful of the butter mixture on each squash half when ready to serve.

A squash smoked for an hour and a half will have a strong smoke flavor. This will dissipate some when added to other recipes (like squash soup), but if you would like to reduce the smoke flavor, cut the smoking time in half and finish the squash off in the oven.

This recipe can also be made with butternut squash, as well as other varieties including Delicata, Hubbard, Sweet Dumpling, and Kabocha squash. You can also change up the seasonings—cumin and cayenne pepper will add a nice spice while sage will complement the acorn squash beautifully. Instead of using the butter mixture, you can even drizzle the smoked squash with a little maple syrup at the end.

Smoked acorn squash halves are also ideal to stuff once they are cooked. Fill with baked beans for a delicious and adorable side dish for a barbecue, or spoon in a bit of cornbread stuffing for a holiday centerpiece.