This smoked butternut squash recipe is not only easy but very delicious, and it requires only a few ingredients. Serve as a side dish, or use it in soups, stews, and casseroles!
Smoked butternut squash is one of my favorite fall-inspired dishes. The subtle smoky flavor pairs well with the sweetness of the squash. And if you’re like me and prefer bold flavor, trust me when I say that this is the only way to serve squash! It’s easy to make too. Chop, scoop, season, and smoke. The result is a creamy texture on the inside with perfect crispiness on the outside.
Is butternut squash good for smoking?
Yes! Not only is it easy to make, but the smoker 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. Robust woods like hickory or mesquite will result in a bitter flavor. Use the following wood chips, chunk or pellets for this recipe:
- Apple
- Cherry
- Pecan
Ingredients
- 1 butternut squash, 2 1/2- 3 pounds
- Olive oil
- Kosher salt or Argentinian salt
- Black pepper (optional)
How to Smoke Butternut Squash
- Grill prep: 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.
- Squash prep: Cut off the stem and slice the butternut squash down the center lengthwise. Leave seeds intact. Score the flesh with a sharp knife and brush with olive oil. Season with salt and black pepper.
- Smoking: Place the squash on the grill or smoker, flesh side up. Close the lid and roast it for 1 to 1 1/2 hours until fork tender.
- Rest it: Let the squash sit for about 15 minutes before removing and discarding the seeds.
- Please note: For less smoke flavor, remove the butternut squash from your smoker after 30 minutes and finish cooking it in a 350-degree oven for an additional 30 minutes, or until tender.
- Toppings: Drizzle with real maple syrup or melted butter and a little brown sugar.
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!
The Best Smoked Butternut Squash
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- black pepper to taste
Instructions
- 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, 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 roast it for 60-90 minutes, until fork tender. (see notes below)
- Let the squash cool for 10-15 minutes before handling. Scoop seeds out and discard them.
- 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.
