Fall is one of my favorite seasons for food. After months of eating fresh tomatoes, light chicken breasts and other summer foods, I am ready for hearty, savory fall foods! We recently purchased some acorn and butternut squash at Trader Joe’s. They have great squash and I love trying new recipes. Now that we have a smoker, we’re giving it a try in our smoker.
- 2 large acorn squashes, halved and seeded
- 1/4 cup of olive oil
- 1/4 cup of butter
- 1/4 cup of brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of chili powder
- 1 teaspoon of cayenne pepper (optional)
Cut the butternut squashes in half and then clean out the insides of all the seeds. Cover the cut pieces in the olive oil and then cover the cut area with foil. Make sure that you cut holes in the foil to allow the steam out and the smoke to get in. Place the squashes in the smoker with the cut side down and smoke for and cook at 225 degrees F for 1.5 to 2 hours, until tender.
In the picture above, there are two squash halves on the top row and a parted out chicken on the lower row. Instructions for smoking the chicken will be in another post.
While the squash is cooking, combine the brown sugar, cinnamon, nutmeg, chili powder and cayenne pepper and mix it with the melted butter. Once the squash has cooled, pour a spoonful of the butter mixture onto each of the squash halves.
We have found that serving a full half of the squash is a pretty big serving. If you have other sides, you could serve each plate with 1/4 of squash.