This Smoked Butternut Squash recipe is an all time favorite and it’s so easy to make! It requires few ingredients and a little patience. Before you know it, you’ll have a succulent, flavorful smoked squash.
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 wood goes 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 apple, peach, or alder wood for this recipe.
Ingredients:
- 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 of 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 40 minutes of cook time. Finish cooking it in a 350-degree oven for 30-40 minutes, or until tender.
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.
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- 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.
Check out ourย Best Holiday Recipes for the Grill and Smoker!
