Smoked Acorn Squash with Brown Sugar Butter

0 reviews

This post may contain affiliate links. Please read our disclosure policy.

This smoked acorn squash is basted with a brown sugar and cinnamon butter and smoked to perfection. It’s sweet and savory, making it an excellent side for holiday dinners or weeknight meals.

Smoked acorn halves on a serving dish with text overlay - Smoked Acorn Squash.

Acorn Squash on a Smoker

If you’re looking for a classic, simple way to prepare acorn squash, this recipe is for you! Acorn squash on a smoker perfectly cooks the squash while infusing the veggie with an amazing smoky flavor that’ll keep you coming back for more.

The secret to this smoked acorn squash is the method. You get a jumpstart on the cooking process by smoking the squash face down for the perfect texture. The acorn squash is then finished with that buttery flesh exposed to the smoke to get all of that rich flavor infused in each bite. Top it all off by basting that squash in a sweet and savory sauce and you’ve got a side dish people won’t stop talking about. And leftovers? No way! These will be gone before you know it.

Fresh acorn squash cut in half.

Ingredients for Smoked Acorn Squash

You don’t need much to make this tasty squash. In fact, I’m betting you have most of these ingredients in your fridge or pantry right now ready to go! Here’s what you need to make the smoked acorn squash.

  • 2 acorn squash
  • 2 Tablespoons olive oil
  • 2 teaspoons kosher salt

Next up, here’s what you’ll need to make the brown sugar butter.

  • 8 Tablespoons salted butter
  • 1/4 cup dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg

Acorn squash halves on a baking sheet.

Tips for Preparing to Smoke Acorn Squash

Before we dive into the recipe, I wanted to hit you with a few tips to keep in mind before getting your acorn squash in the smoker.

  • Size matters. While it doesn’t matter too much how big or small your squash are that you use for this recipe, you want them to be even. Try to pick two squash that are close to the same size. This will ensure they cook evenly.
  • Go big. Use a large chef’s knife or vegetable knife to cut the squash in half. Make sure you’ve got your cutting board on a flat surface and position your squash in a way that it isn’t rolling all around. Cut the squash in half from the stem to the tip.
  • Clean well. Make sure you scrape all the seeds and pulp out from the squash. The seeds are super easy to remove with a metal soup spoon. Get out all the seeds as well as the stringy pulp inside.

Acorn squash halves being basted with brown sugar butter.

How to Smoke Acorn Squash

It is incredibly easy to smoke acorn squash. 

  1. Preheat. Fire up your favorite smoker and allow it to fully preheat to 275 degrees F using a light hardwood. Maple, alder, or pecan taste fantastic with this squash.
  2. Prep. Cut the squash in half and drizzle it with extra virgin olive oil. Spread the oil evenly over the squash and then season with salt. Place the squash cut side down on a foiled-lined baking sheet.
  3. Smoke. Place the baking sheet on the grill grates of the smoker. Close the lid and smoke for 1 hour.
  4. Make the butter. Combine all ingredients for the brown sugar butter in a small bowl. Turn the squash cut side up and fill each cavity with 1/4 of the brown sugar butter.
  5. Baste. Brush the squash with the butter every 30 minutes and continue to smoke for 2 hours, or until the flesh of the squash reads a temperature of 200-210 degrees F with an instant-read thermometer.
  6. Serve. Allow guests to serve themselves by serving the squash with a large serving spoon, or cut the squash into quarters to serve. Enjoy!

How Long to Smoke Acorn Squash

It takes approximately 3 hours to smoke acorn squash.

The first hour of smoking is done with the squash cut side down on a foiled baking sheet to cook the squash. The last 2 hours are completed with the squash cut side up while basting the squash with butter every 30 minutes to give the squash delicious flavor.

Scoop of smoked acorn squash on a large spoon.

More BBQ Squash Recipes

Looking for more ways to cook squash on the BBQ? Try out these other amazing squash recipes from Hey Grill Hey today!

Smoked Acorn Squash Recipe

Follow the recipe, and let’s make some really good food! Hey Grill Hey is here to help you make better BBQ, feed the people you love, and become a BBQ hero. Head on over to Instagram, Facebook, and YouTube! for more behind-the-scenes action!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get the latest from Hey Grill Hey every week!
Please enable JavaScript in your browser to complete this form.

Smoked Acorn Squash

By: Susie Bulloch
0 from 0 votes
This smoked acorn squash is basted with a brown sugar and cinnamon butter and smoked to perfection. It's sweet and savory, making it an excellent side for holiday dinners or weeknight meals.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Servings8 people

Ingredients
 

  • 2 acorn squash cut in half and seeds removed
  • 2 Tablespoons olive oil
  • 2 teaspoons kosher salt

Brown Sugar Cinnamon Butter

  • 8 Tablespoons salted butter melted
  • ¼ cup dar brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon grated nutmeg

Instructions
 

  • Preheat. Turn on your favorite smoker and allow it to preheat to 275 degrees F using a mild hardwood like maple, alder, or pecan.
  • Season. Drizzle your cut and seeded acorn squash with olive oil. Use a brush or your hands to spread the oil across the entire cut surface of the squash. Season the inside of the squash with salt.
  • Smoke. Place the squash, cut side down, on a baking sheet lined with foil. Set the pan on the grates of your smoker, close the lid, and cook the squash for 1 hour.
  • Make the butter. In a medium-sized bowl, combine the butter, brown sugar, cinnamon, and nutmeg to make the brown sugar cinnamon butter.
  • Fill the squash. After the initial hour of smoking, carefully flip the squash over to expose the cut side. Fill the cavity of each squash with 1/4 of the brown sugar butter mixture. Use a basting brush to spread the butter across the exposed parts of the squash.
  • Baste the squash. Baste the squash with the butter mixture from the cavity every 30 minutes, cooking for an additional 2 hours, or until the squash reads between 200 and 210 F and pierces easily with a fork.
  • Serve. Remove the cooked squash to a serving platter with a large spoon. Allow your guests to scoop out squash onto their plates to get a good mix of the squash and butter, or cut the halves into quarters before serving.

Nutrition

Calories: 202kcal | Carbohydrates: 18g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 677mg | Potassium: 389mg | Fiber: 2g | Sugar: 7g | Vitamin A: 747IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Reader Reviews

1 Reviews

  1. Jounayet Rahman says:

    This was fantastic!!