Servings: 4 people
Prepare smoker for about 325-350 temperature (F).
Cut the butternut squash in half lengthwise end of the butternut squash.
Cut criss-crossing diagonal lines into the flesh of the squash.
Mix olive oil, salt, pepper, garlic, brown sugar, and chili powder in a mixing bowl
Brush olive oil mixture on top of each half of butternut squash.
Place on smoker and cook until soft all they way through about 90 minutes. If not to desired softness, finish in the oven roasting for 15-30 minutes at 350 degrees.
During the last 30 minutes of cooking add more of the olive oil mixture.
- Use woods like apple, oak or pecan that impart a mild sweetness and pair well with vegetables. Stronger woods like hickory and mesquite will overpower the squash
- To reduce the amount of smoke flavor, cut the smoking time in half and finish the squash off in the oven.
- For a sweeter profile cook at lower temperatures (225-250) for a longer period (2-3 hours). Higher heat increases savoriness. Alternatively, you can adjust the spice rub to be a bit more sweet with additional brown sugar, honey, or cinnamon.
- I eliminated butter from the recipe to keep this a vegan butternut squash dish, but works fine with it if you prefer adding a bit more fat. Honestly, I don't think it's needed.
Calories: 89kcal | Carbohydrates: 6g | Protein: 0g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 583mg | Potassium: 11mg | Fiber: 0g | Sugar: 5g | Calcium: 5mg | Iron: 0.1mg
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