|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Acorn squash is a welcome side or vegetarian main dish in the fall and winter. It is always delicious when roasted, but when cooked in the smoker it takes on a whole new level of flavor. This recipe is a great side dish for any smoked meats and is also a tasty accompaniment to roasted chicken or grilled steak. Smoked acorn squash can also be added to soups and stews, bringing a deep, earthy, flavor to the recipe.
When choosing a wood for the smoker, you want to make sure it will pair well with squash. Woods like hickory and mesquite are too strong and will overpower, while apple, oak, and pecan woods all impart a mild sweetness and work well with squash.
- 3 teaspoons olive oil
- 3 acorn squash (halved and seeded)
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon ground nutmeg
Brush the olive oil onto the cut sides of the acorn squash.
Cover the squash halves with foil, and poke holes to let steam and smoke through.
Prepare smoker. Place squash on smoker rack cut-side down. Smoke at 225 F for 1 1/2 to 2 hours.
When the squash is done, remove from the smoker and allow to sit while you make the spiced butter.
Melt the butter along with the sugar and spices in a saucepan. Stir to combine.
Remove the aluminum foil from the squash. Place a spoonful of the butter mixture on each squash half when ready to serve.
If you are having trouble getting the knife through the acorn squash, place the whole squash in the microwave for a couple of minutes. It is also easier to remove the seeds using an ice cream scoop.
A squash smoked for an hour and a half will have a strong smoke flavor. This will dissipate some when added to other recipes (like squash soup), but if you would like to reduce the smoke flavor, cut the smoking time in half and finish the squash off in the oven.
This recipe can also be made with butternut squash, as well as other varieties including Delicata, Hubbard, Sweet Dumpling, and Kabocha squash. You can also change up the seasonings—cumin and cayenne pepper will add a nice spice while sage will complement the acorn squash beautifully. Instead of using the butter mixture, you can even drizzle the smoked squash with a little maple syrup at the end.
Smoked acorn squash halves are also ideal to stuff once they are cooked. Fill with baked beans for a delicious and adorable side dish for a barbecue, or spoon in a bit of cornbread stuffing for a holiday centerpiece.