Smoked Acorn Squash Recipe

Smoked Acorn Squash Recipe

This delicious smoked acorn squash recipe is perfect for fall! The spiced butter topping adds a warm, comforting flavor, while the smoking process infuses the squash with a rich, smoky taste.


1 Large acorn squash

5 Ml (1 tsp) canola or corn oil

Spiced butter topping:

60 to 90 ml (4 to 6 tbsp) butter

10 Ml (2 tsp) brown sugar

5 Ml (1 tsp) cinnamon

3 Ml (½ tsp) nutmeg

1 Ml ( tsp) cayenne pepper (optional)

30 Ml (2 tbsp) chopped pecans, for garnish (optional)


Cut the squash in half but do not remove the seeds. The seeds help to keep the squash moist while cooking. Rub oil on the cut surfaces of the squash and on the outside.

Smoking Method:

Using Maple flavor bisquettes, bring the Bradley smoker temperature to approximately 90°C to 105°C (200°F to 220°F). Cover smoker racks with cheesecloth and place the squash cut-side down on the racks in the smoker.

Cook for about 2 hours or until tender. While the squash cooks, melt the butter in a small pan or dish and stir in the brown sugar, cinnamon, nutmeg and cayenne pepper. Keep the butter warm until needed.

To Serve:

When the squash is cooked, scrape seeds out of each half and cut the halves into quarters. Spoon the spiced butter over each piece of squash, top with a sprinkling of chopped pecans and serve hot.


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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