Butternut squash can provide the perfect base to soups, stews, and desserts. Adding a little smoke to it will help to amp up your recipes. Don’t worry, if you don’t want it to be too smoky, just follow the recipe instructions and you will have the best outcome for the best smoked butternut squash.
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Steps to Make It
- Prepare your smoker for a 30 minute to 1 hour cook time, set at 275 degrees F. The longer you smoke this, the smokier the flavor. So if you want a hint of smoke, place it in the smoker for 30 minutes and finish it off in the oven for another 20 minutes at 350 degrees F.
- Cut off the stem and slice down the center, lengthwise. Leave seeds in tact. Brush with olive oil on flesh side and season with salt. Place into the smoker.
- If smoked for more than an hour, the butternut squash will be too smoky. While this can cook down in some recipes like butternut squash soup, it’s best to remove it from the smoker earlier (at 30 minute mark), if you’re not into that much smokiness. See step 1 for more details.
- 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.