Smoked Butternut squash

Smoked Butternut Squash Sauce Recipe

You can bake it, turn it into a creamy mash and enjoy it many different ways. But just try smoking it and make this pasta sauce.


One 2 lb butternut squash peeled - seeded and cubed

1 Tbsp vegetable oil

1 Small white onion, finely chopped

3-4 Cloves garlic, minced

1-1 ½ cups vegetable/chicken stock

1 Tsp cayenne

Salt & pepper

12 Oz of your favourite pasta


Smoke cubes of squash on a perforated aluminum tray with maple bisquettes for 1 hour at 150-165°F

Heat oil in a pan and add squash, onion & garlic

Season with salt and pepper

Cook until onion is translucent, about 8 – 10 min

Add broth and bring to a boil, reduce heat and simmer

Simmer for about 15 minutes, or until squash is tender

Bring a large pot of salted water to a boil and cook the pasta according to package directions, until al dente

Allow the squash mixture to cool slightly and then blender with an immersion blender or in a blender until smooth

Season with cayenne, salt & pepper

Combine pasta with sauce (and any other ingredients you would like to add; I used asparagus, green onion & kale) and serve!


Maple Bisquettes for Bradley Smokers

With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

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