Smoked Butternut Squash Recipe

Smoked butternut squash combines the natural sweetness of the squash with a rich, smoky flavor, making it a versatile side dish or a hearty base for soups and salads. Slow-smoked to tender perfection, it’s a simple yet impressive way to elevate seasonal fall ingredients.

Once squash season hits the grocery store, I stock up and get ready to make everything butternut squash.

I love making parmesan butternut squash fries, coconut curry butternut squash soup, air fryer butternut squash with goat cheese and honey, and more!

With comfort food season coinciding with squash season, I was inspired to create a seasonal dish using the Big Green Egg.

I love smoking anything and everything and knew that the smokey flavor would complement the beautiful taste and texture of butternut squash.

While you do not have to add the burrata cheese or the pepita seeds to deck out your butternut squash at home, the base of this recipe will allow you to make this any way you desire (smoked butternut squash soup, anyone?).

Below are all the helpful cooking details, preparation and smoking instructions, and expert tips. Let’s dive in!

Supplies Needed

• Knife & Cutting Board
• Spoon (for removing the seeds)
• Tongs
• Baking Sheet (for easy transfer on and off the grill)
• Oven Mitts

Ingredients:

• Butternut Squash (halved, seeds removed)
• Olive Oil
• Sea Salt & Black Pepper
• Smoky Paprika (sub Chili Powder)
• Fresh Thyme
• Burrata Cheese (optional but recommended if serving this as a side dish)
• Salted Pepita Seeds (aka pumpkin seeds without a shell)

Preparation Tips:

Butternut squashes are large and dense (like most squash varieties). For this recipe, you will need to halve each squash and remove the seeds.

Here is how I prepare butternut squash for the grill:

1. Slice the top edge off of the squash with a sharp knife.
2. Using a cutting board, carefully slice the squash lengthwise. With a spoon, remove the seeds from the bottom portion on each half and discard them.
3. Using a pairing knife, score the cut side of each squash to create a crosshatch pattern. This helps create a beautiful presentation and allows for the seasoning to adhere better as well.
4. Lightly add olive oil over the cut and scored side of each piece of sliced squash.
5. Season the top of the squash with sea salt, black pepper, and smoky paprika. See more notes below on other flavor profiles you can that work with the smoky flavors in this dish.

What Spices Pair Best With Butternut Squash?

If you want to try your hand at a few other flavor variations, butternut squash is a fun blank slate to play around with. Here are some other seasoning variations you can use with this squash recipe:

• Your favorite BBQ dry rub (we are smoking on the grill after all)
• Italian Seasonings (like rosemary, thyme, parsley, chive, and basil)
• Cinnamon, nutmeg, or a pumpkin pie spice (these are warm spices) would pair well here
• Try curry powder or garam masala for different flavor profiles
• Go sweet with a honey or maple syrup glaze at the end as well

How To Smoke The Squash:

1. Preheat the smoker to 350 F. on indirect heat. You are smoking at a higher temperature to ensure flavor but allow the squash to become tender.
2. Place each halved butternut squash, cut side down onto the grill grates.
3. Smoke over indirect heat for about 60 minutes. Squash sizes vary. Start by checking the tenderness of each squash half around the 45-minute mark. Use tongs to lightly squeeze each piece to see if they are soft.
4. Remove the squash halves from the smoker when they are golden brown and tender. The outside rind will also take on a nice golden color as well.
5. Serve the squash halves as is or add half of a piece of burrata to the hollow part of each slice of squash. Garnish with fresh thyme, a little more smoky paprika and salt, and pepita seeds if desired.

Expert Tips:

• In order to safely slice the squash in half, I always recommend placing each one individually into the microwave for 5 minutes. This helps soften the outside rind and makes it easier and safer to slice.
• Do not remove the outside rind of the squash for this recipe, this helps hold everything together!
• Use any grill (charcoal, pellet, or gas) for this recipe.

More Recipes To Try

Butternut Squash and Spinach Lasagna

Acorn Squash Pot Pie

Bacon Wrapped Delicata Squash

Ghapama Recipe (Armenian Stuffed Pumpkin)

Italian Sausage and Gnocchi Sheet Pan Dinner