- 1 large Butternut Squash
- 1 large Acorn Squash
- 1 large Spaghetti Squash
- 3 Tablespoons Olive Oil
- 3 teaspoons sea salt
- 12 Tablespoons unsalted butter (plus more if needed)
- 1/4 cup maple syrup
- 2 Tablespoons brown sugar
- 3/4 teaspoon cinnamon
- Fill up your hopper with your favorite pellets and start the smoker. Set the temperature to 275F.
Prepare The Squash
- Using a very sharp knife (carefully), cut each squash in half lengthwise. Using a spoon, scoop out the seeds and the stringy pulp. *You can roast the seeds like pumpkin seeds.
- Place the acorn squash and spaghetti squash face down on a cooling rack inside a rimmed baking sheet.
- For the butternut squash, take the tip of a sharp knife and score it in a crosshatch pattern leaving it facing upwards. Brush the squash flesh with olive oil and sprinkle with sea salt.
Smoke The Squash
- When the smoker is at temperature, place the trays of squash on the top rack. Allow to smoke for 1 hour.
- Pulling the top rack out some, carefully flip over the spaghetti squash and acorn squash with tongs. To the middle of each one, add 2 Tablespoons of unsalted butter. To the Acorn Squash add the cinnamon sugar and maple syrup. Push the smoker rack back in and close the lid. Allow it to smoke for 30 more minutes.
- After 30 minutes (1.5 hours total so far in the smoker), open the smoker and pull the rack out. Using a pastry brush, brush the pools of butter or maple cinnamon sugar butter, and brush the flesh of the squash. If the butter is all gone and there’s a pool of butter, add a little more butter. Push the rack back into the smoker and smoke for at least 30 minutes.
- At the 2-hour mark start checking your squash for doneness. It should be soft and tender. If it’s not, continue to smoke until it is.
- Once it’s done, enjoy!