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.
Smoking Wood: Use a mild smoking wood like apple. Steer clear of the more intense woods like mesquite or hickory. Those risk overpowering the subtle flavors of the squash.Seasoning Choices: If you don't have Za'atar seasoning, use your favorite herb mix.Storage: After it's cooled, place leftovers in a food storage container. It will last in the fridge for 3-4 days.Get ready to make this recipe again and again! It will be a family favorite.