This Smoked Butternut Squash recipe is super delicious and easy to make! It requires a few ingredients, a pellet grill or smoker, and before you know it, you’ll have a succulent, smoked side dish fit for holiday meals and Sunday dinner.
Smoked butternut squash is a delicious dish with a wonderful taste. The smoke flavor complements the sweetness of the squash, creating a flavor that will satisfy your taste buds. The texture is wonderful, with a slightly crispy outside and tender, creamy inside. This smoked butternut squash is a must-try recipe!
Is butternut squash good for smoking?
Yes! Not only is it easy, but the smoking process imparts a delicious flavor to the squash. You can use the cooked flesh in recipes like smoked butternut squash soup, sauces for lasagna or pizza (swap out the smoked pumpkin for smoked butternut squash), and even desserts!
What woods go with butternut squash?
Use a fruitwood for smoked squash. Woods like hickory or mesquite are too harsh and will render a bitter result. We recommend using:
- 1 butternut squash, 2 1/2- 3 pounds
- Olive oil
- Kosher salt or Argentinian salt
Preparing and Smoking Butternut Squash:
- Prepare your smoker for 275 degrees. Add your choice of wood to the fire. See above for wood recommendations.
- Cut the stem off the butternut squash and slice down the center lengthwise. Leave seeds intact. Score the flesh with a sharp knife (optional). Brush with olive oil and season with salt.
- Place squash into the smoker, close the lid and cook for 1 to 1 1/2 hours.
- The squash should be fork-tender when done. Let the squash sit for about 30 minutes before handling. Remove seeds and discard. Scoop out the flesh, chop, and use as needed.
- Please note: If you do not want an intensely smoky butternut squash, remove it from your smoker after 30-40 minutes of cooking time. Finish cooking it in a 350-degree oven for 30-40 minutes or until tender.
- 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
- Prepare your smoker for 275 degrees. Add your choice of wood to the fire
- Cut the stem off of the squash and slice down the center, lengthwise. Leave seeds intact. Score the flesh with a sharp knife (optional). Brush with olive oil and season with salt. Place into the smoker for 1 to 1 1/2 hours.
- Squash should be fork-tender when done. Let squash sit for about 30 minutes before handling. Remove seeds and discard. Scoop out the flesh, chop, and use as needed.
- Please note: If you do not want an overly smoky butternut squash, remove it from your smoker after 40 minutes, and finish it up in a 350 degree oven for 30-40 minutes, or until tender.