Move over boring side dishes! It’s time to add some Smoked Butternut Squash to the menu. When everyone tastes that smokey flavor, it will be the talk of the party.
With a little bit of time and very little energy, you can be chowing down on this incredible dish.
I get it…if you haven’t tried butternut squash before, you may be a little bit hesitant! I was right there with you and didn’t think in a million years I would enjoy it. Guess what…it’s awesome!
My wife has been making variations of squash recipes for years, and I have become accustomed to the flavor. BUT, I wanted to try something unique and different and put my own distinctive spin on it. That’s when Smoked Butternut Squash was born. So, get out your grill or smoker, and let’s get going on your new favorite side dish.
Why This Recipe Works
Super Easy: This one is a snap to make since you are simply cutting in half and applying the seasoning. We are talking about 5 minutes or less to get this on the grill and start smoking.
Versatile: Make this one with any seasoning/flavors you like. It is so versatile that you can make it time and time again and it will taste different each time based on the seasoning you choose.
Hands Off: Smoking recipes are great for being hands off. Put this one on the smoker and go mow the lawn, power wash the deck or simply sit and have a beer to enjoy your day off.
Always Available: This is one veggie that is at the grocery store all the time. So you can decide this morning you are going to smoke it, run to the closest grocery store and know you can pick one up.
Butternut Squash – Picking a good squash is key. Look for one that is mostly solid color. It should be beige and not have any bruising or deep cuts. Additionally, pick it up and make sure it seems heavy for its size.
Butter – When you score the butternut squash, it will allow all the melted butter to seep inside. Trust me here; you WANT this to happen. Delicious!
Za’atar – Once you start using Za’atar, you’ll want to sprinkle it on everything. The dynamic flavors are perfect for any Mediterranean dish. You’ll get hints of oregano, thyme, sesame seeds, dried dill, sumac, and more.
Prepping the Smoker:
Really there is very little prep work, and it is pretty much smooth sailing. Time to get busy so you can bite into this buttery squash recipe:
Step One: Prepare your grill or smoker by heating it to 250 degrees. You will be using indirect heat for this recipe.
📌 NOTE: If using a Big Green Egg or another Kamado grill, I recommend using the plate setter. It will give you incredible results.
Step Two: Before you add the squash to the grill or smoker, toss in a few pieces of apple wood to the coals. You don’t need a lot because a little bit goes a long way.
📌 NOTE: The wood chips should be added to a smoking box if you are using a gas grill.
Prepping the Butternut Squash:
Step One: Begin by cutting the butternut squash in half lengthwise. Scoop out all of the seeds. Get those stringy pieces out as well. I find it’s easiest to use a spoon.
Step Two: Take a sharp knife and lightly score the surface of the squash. This will allow the butter to sink in and give you lots of flavors. Use a basting brush or a spoon to add the melted butter onto the squash.
Step Three: Sprinkle the butternut squash with the Za’atar. If you don’t have this seasoning, use your favorite herb mix.
🔥 Smoking Instructions
Step One: Place the two halves of squash onto the hot grill. You will notice a light smoke that comes from the apple wood. If you see the smoke is billowing out, move the wood off to the side or let it burn down a bit.
📌 NOTE: Letting the grill smoke too much will cause the butternut squash to develop an overly acrid taste.
Step Two: Allow the squash to smoke for around one hour. When it’s ready, you should be able to take a fork and pierce it easily.
Step Three: Scoop out the squash and leave the skin on the plate. The squash will scoop out easily and is very tender.
📌 Expert Tips
Any grill or smoker will work just fine. As long as you don’t let it get too smoky, you shouldn’t have anything to worry about.
Swap out the apple wood for another variety if you want. I would steer clear of hickory or even mesquite because they have such an overpowering flavor. Opt for a more subtle flavor like pecan or oak instead. If you are new to smoking, check out the Smoking Cheat Sheet as a great guide to wood choices.
Add some salt and pepper to the smoked butternut squash right before serving. It probably won’t need much, so just add a dash or two.
If melted butter isn’t your thing, exchange it for olive oil.
👨🍳 Recipe FAQs
Yes, and trust me overcooked butternut squash isn’t near as good. It gets a strange mushy texture that’s not too appetizing.
After it’s cooled, place leftovers in a food storage container. It will last in the fridge for 3-4 days.
📚 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Smoked Butternut Squash
- Apple Wood
- 1 Butternut Squash
- 2 tbsp Butter melted
- 2 tbsp Za'atar
Prepare the Smoker
- Set the grill or smoker for indirect heat at 250 degrees. For the Big Green Egg, I added the plate setter.
- Right before adding the squash, add a few chunks of apple wood to the coal. This is one of those recipes where a little goes a long way. You do not need much. If you have a gas grill, add the wood chips to a smoking box.
Prepare the Butternut Squash
- Cut the butternut squash in half lengthwise and scoop out the seeds and stringy pieces with a spoon.
- Score the surface of the squash with a sharp knife to make it easier for the butter soak in.
- Brush the cut surface with melted butter.
- Sprinkle with the Za'atar.
Smoke the Butternut Squash
- Add the two squash halves to the grill. There should be a light smoke from the apple wood. If the smoke is billowing significantly, move the wood to the side or let it burn down. Too much smoke may create an acrid taste.
- Let the squash smoke for about one hour. It is ready to be removed when it is fork tender.
- To serve, scoop out the squash and leave the skin on the plate. The squash should be nice and tender and will scoop out easily.