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.