Acorn squash is abundant this time of year at farmers’ markets as the crop finishes its growing season.
| Smoked Acorn Squash |
Acorn squash is abundant this time of year at farmers’ markets as the crop finishes its growing season.
Ingredients
- 1 large acorn squash, halved and seeded
- 3 cups apple wood chips
- For the maple butter:
- 4 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- Pinch freshly ground nutmeg
- 1/4 cup dried sweetened cranberries
- Soak the wood chips in warm water for at least 1 hour and drain.
- In a small saucepan over low heat, combine the butter, maple syrup, cinnamon and nutmeg. Heat until the butter melts.
- Cut the squash in half lengthwise and scoop out the seeds.
- Prepare the Grill Dome for 225 degrees F. cooking. When the temperature is stabilized, add 1 1/2 cups of the drained wood chips to the coals. Place the squash on the cooking grate, cut side down, cover and smoke for 45 minutes. After 45 minutes, turn the squash cut side up and brush with maple butter. Add the remaining wood chips to the coals and continue smoking another 45 minutes to 1 hour or until the squash is fork tender and lightly caramelized.
- Meanwhile, combine with cranberries with the remaining warmed maple butter and reserve.
- When the squash is cooked, remove from the smoker and fill each half with the maple butter and cranberry mixture.
Instructions
- Soak the wood chips in warm water for at least 1 hour and drain.
- In a small saucepan over low heat, combine the butter, maple syrup, cinnamon and nutmeg. Heat until the butter melts.
- Cut the squash in half lengthwise and scoop out the seeds.
- Prepare the Grill Dome for 225 degrees F. cooking. When the temperature is stabilized, add 1 1/2 cups of the drained wood chips to the coals. Place the squash on the cooking grate, cut side down, cover and smoke for 45 minutes. After 45 minutes, turn the squash cut side up and brush with maple butter. Add the remaining wood chips to the coals and continue smoking another 45 minutes to 1 hour or until the squash is fork tender and lightly caramelized.
- Meanwhile, combine with cranberries with the remaining warmed maple butter and reserve.
- When the squash is cooked, remove from the smoker and fill each half with the maple butter and cranberry mixture.
Notes
Recipe Submitted by: Mike Stines (Grill Dome Community)