|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||2%|
|*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.|
Butternut squash is the base for all kinds of recipes. By smoking butternut squash, it picks up a whole new dimension of flavors. The smoky flavor of this squash will make any dish it is used in all the better. Best of all, you get to decide how smokey to make it.
To pick a wood, make sure it will pair well with vegetables. Apple, oak, and pecan woods all impart a mild sweetness and would work well with squash. Woods like hickory and mesquite are too strong and will overpower the squash.
- 1 large butternut squash
- 2 tablespoons/30 milliliters olive oil
- 2 tablespoons/30 milliliters coarse salt
Prepare smoker for a one and a half hour cook time at around 275 F/135 C.
Cut the stem end of the butternut squash off, about an inch from the top. Brush with olive oil and sprinkle with salt. Place on the smoker and cook until soft all the way through.
A butternut squash, smoked for an hour and a half will have a strong smoke flavor. While this will cook down some when used in other recipes (like smoked butternut squash soup). To reduce the smoke flavor, cut the smoking time in half and finish the squash off in the oven.