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Smoked Acorn Squash

Published: October 1, 2006
Making a traditional turkey for Thanksgiving this year? Consider smoked acorn squash on the side. This Collector Recipe comes from the folks at Bradley Smoker (

Maple Smoked Acorn Squash
    1     large acorn squash
    1     teaspoon canola or corn oil

Spiced butter topping:
    4-6    tablespoons butter
    2       teaspoons brown sugar
    1       teaspoon cinnamon
    1/2    teaspoon nutmeg
    1/8    teaspoon cayenne pepper (optional)
    2       tablespoons chopped pecans, for garnish (optional)

1.  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.

2.  Using maple flavor briquettes, bring the smoker temperature to 200-220° 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.

3.  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.
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