Smoked Butternut Squash
Butternut squash is halved, rubbed with spices, and cooked in the smoker into an aromatic, caramelized vegetable dish. The gentle smoke flavor of cherry or apple wood perfectly complements the natural sweetness of the squash. This versatile recipe works as a side dish, soup base, or vegetarian main course.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesHalve the butternut squash lengthwise and remove seeds and fibers with a spoon. Brush cut surfaces with olive oil. Mix all spices with sugar and evenly apply to the cut surfaces.
Smoking
1.5-2 hoursPreheat smoker to 130-150 °C and add cherry and apple wood chips. Place squash halves cut-side up on the grate. Smoke over indirect heat until the flesh is tender and reaches a core temperature of approx. 90 °C.
Glazing and finishing
30 minutesPlace a piece of butter into the cavity of each squash half and add more brown sugar. Smoke for another 30 minutes until the core temperature reaches 93-95 °C and the surface is nicely caramelized. Rest for 5 minutes before serving.
Pro Tip
Fill the squash cavity with butter and brown sugar in the last half hour to achieve a particularly rich caramel note.
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