Smoked Acorn Squash is simple yet delicious and pairs well with turkey.
We show you how to smoke the acorn squash on any grill or smoker, whether you have a Pit Boss, a Traeger, a ZGrill, or an electric smoker like a Masterbuilt!
Like our Smoked Pumpkin, Smoked Acorn Squash is a great side dish during the fall months.
We like to season it very simply with oil and salt, but you can add any seasoning you like. It would be great with some warm fall spices like cinnamon or cloves.
Acorn squash is also great with melted butter and brown sugar or maple syrup. You can personalize the flavors to suit your taste!
If you're looking for a healthy side dish to serve alongside a turkey breast or pork loin, this squash is a good option.
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Cut Squash and Remove Seeds
Cut the squash down the center, a little off center from the stem, with a sharp knife.
We like using a good meat slicing knife like the one we use to slice our briskets.
- IMPECCABLE PERFORMANCE: The long, ultra sharp blade is engineered to deliver highly precise cuts with minimal effort.
- PROFESSIONAL DESIGN, SUPERB QUALITY: Most desirable length by professionals. Sharp blade with premium stainless steel engineered to excel on all cuts of meats, including big roasts. It is also designed to last.
The two halves of the squash will be filled with seeds and pulp, which need to be removed.
Run a knife around the edges to loosen the pulp from the inner walls of the squash.
Use a large metal spoon to scoop out the seeds and pulp, scraping the sides as needed.
- Stainless steel construction prevents rust while a plastic handle provides comfort
The seeds can either be discarded or smoked just like Smoked Pumpkin Seeds.
Season the Squash
Prick the flesh of the squash with a fork. These holes will allow steam to escape during cooking.
Brush the surface of each half of squash with olive oil using a silicone basting brush.
Then, sprinkle the squash with Kosher salt or whatever seasoning you prefer.
- BPA Free
- Temperature Resistant -104℉~660℉(-40℃~315℃).
- Dishwasher safe one piece design
Choice of Wood and Wood Pellets
For squash, we like using a fruitwood like apple or a nutty wood like pecan.
Electric smokers will use wood chips, which can also be used in a smoker box to smoke on a gas grill or a charcoal grill.
In a pellet grill like a Pit Boss or Traeger, we like Bear Mountain Apple Pellets or Knotty Wood Almond Cabernet Wine Blend Pellets.
When we want more smoke flavor on a pellet grill, we add a pellet tube smoker or a firebox with charcoal and real wood chunks.
Using real wood chunks is also our preferred method for smoking on a charcoal grill.
Smoke the Squash
Run your smoker through the start up cycle, and set the temperature to 350°F.
For a reminder on how to start your smoker, check out:
- How to Start a Pit Boss
- How to Start a Traeger
- How to Start a ZGrill
- How to Start a Camp Chef
- How to Start a Masterbuilt Electric Smoker
Many models of Masterbuilt electric smokers only go up to 275°F.
If this is the case for you, just set it to 275°F and know the squash will take a bit longer to cook.
Place the squash, skin side down, on grill grates that have been oiled to prevent sticking.
Rotate the squash about every 15 minutes to allow for even cooking.
The squash is finished when a fork inserted into the flesh goes in very easily.
At 350°F, this will take about 1 hour.
It's important to monitor the cooking process, as each grill is different. Some run hotter or colder than the set temperature or have hot spots.
Serving Suggestions
We like to cut the cooked squash into wedges to serve it alongside turkey or pork. Another option is to remove the squash from the skin and cube it.
You can add melted butter, brown sugar, or maple syrup depending on whether you want a sweeter side dish.
📖 Recipe
Smoked Acorn Squash
Ingredients
- 1 Acorn Squash
- 2 tablespoon Olive Oil
- ½ teaspoon Kosher Salt
Instructions
Cut the Squash and Remove the Seeds
- Cut the squash down the center, a little off center from the stem, with a sharp knife.1 Acorn Squash
- Run a knife around the edges to loosen the pulp from the inner walls of the squash.
- Use a large metal spoon to scoop out the seeds and pulp, scraping the sides as needed.
- The seeds can either be discarded or smoked separately.
Season the Squash
- Prick the flesh of the squash with a fork.
- Brush the surface of each half of squash with olive oil using a silicone basting brush.2 tablespoon Olive Oil
- Sprinkle the squash with Kosher salt (or whatever seasoning you prefer).½ teaspoon Kosher Salt
Start the Smoker
- Run your smoker through the start up cycle and set the temperature to 350°F.
- Oil your cooking grates.
Smoke the Squash
- Place the squash, skin side down, on the grill grates.
- Rotate the squash about every 15 minutes to allow for even cooking.
- The squash is finished when a fork inserted into the flesh goes in very easily. At 350°F, this will take about 1 hour.
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