At a glance
Halve and seed a butternut squash, score the flesh and brush it with oil, salt and pepper. Smoke it cut side up at 275°F for about an hour, brush it with maple butter or a garlic and sage glaze, and keep smoking for another 30 to 60 minutes until fork tender. Serve it in wedges, mash it or blend it into soup.
Smoked butternut squash is one of the best fall sides you can make on a smoker. The sweet, dense flesh soaks up smoke, the glaze pools and caramelizes in the hollows, and the result works as a side dish, a mash or the base for a deeply flavorful soup. It is an easy addition to the smoker while a pork shoulder or turkey cooks.
Preparing the squash
Butternut squash has a hard skin that can be tricky to cut. Microwaving it whole for a couple of minutes softens it enough to slice through safely. Cut it in half lengthwise from stem to base, scoop out the seeds and score the flesh so the glaze and smoke can work their way in.
Sweet or savory?
Maple butter with cinnamon and a pinch of cayenne makes a sweet, holiday style side. Garlic, sage and smoked paprika make a savory version that is perfect with roast meats. Both work well, so choose based on what else is on the table. For more smoked vegetables, try our cauliflower steaks and smoked carrots.
Recipe
Smoked Butternut Squash
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Makes
- 4 to 6 servings as a side
- Smoker 275°F (135°C)
- About 1 1/2 to 2 hours
- Done when fork tender
Ingredients
Squash
- 1 large butternut squash, about 3 lb (1.4 kg)
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Maple butter glaze
- 3 tbsp butter, melted
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
- Pinch of cayenne
Or savory glaze
- 3 tbsp olive oil
- 2 garlic cloves, grated
- 1 tsp chopped fresh sage
- 1/2 tsp smoked paprika
Equipment
- Smoker
- Sheet pan or foil tray
- Sharp heavy knife
Method
- Cut the squash in half lengthwise and scoop out the seeds. Score the flesh in a crosshatch pattern about 1/2 inch (1 cm) deep.
- Brush with olive oil and season with salt and pepper.
- Heat the smoker to 275°F (135°C) with apple, cherry or pecan.
- Smoke the halves cut side up for about 1 hour.
- Brush generously with your chosen glaze, letting it pool in the hollows.
- Continue smoking for 30 minutes to 1 hour, until a fork slides easily into the thickest part of the neck.
- Serve in wedges, or scoop out the flesh and mash it with the glaze.
Notes
- To make cutting easier, microwave the whole squash for 2 to 3 minutes to soften the skin.
- Smoked squash keeps for 4 to 5 days in the fridge and freezes well as a puree.
Smoked butternut squash soup
Scoop the flesh from the smoked squash and simmer it with a softened onion, 3 to 4 cups of chicken or vegetable stock and a pinch of nutmeg for 10 minutes. Blend until smooth, stir in a splash of cream and season to taste. Top it with toasted pumpkin seeds and a drizzle of smoked butter.
Frequently asked questions
How long does it take to smoke butternut squash?
About 1 1/2 to 2 hours at 275°F for halves of a large squash.
Do I need to peel butternut squash before smoking?
No. Smoke it in halves with the skin on, then scoop out the soft flesh.
Can I smoke squash cubes instead?
Yes. Toss peeled 1 inch cubes in oil and seasoning and smoke them in a perforated tray at 275°F for about 1 hour, stirring once.