Squash

[JCGrill]

It's that time of year again. Has anyone ever smoked a squash. I've grilled a lot of zucchini, but I have no experience with squash besides the oven.

[TheCountofQ]

Just grilled, myself, not smoked. I prefer it fried, like okra.

[JCGrill]

I was thinking more like spaghetti, acorn, or butternut; the fall squash is all coming in now. In fact, it's nearly done, because frost is a real possibility tonight.

[TheCountofQ]

Jon Solberg, Google shows yellow crookneck to be pretty much the stuff. Not typically that wrinkly, and noy always, but sometimes, as hooked of a neck. Who knew there were so many kinds of squash?

[HouseHomey]

Yes sir. That's is the crook neck indeed. Delicious! Your method sounds awesome. I may have to drop some in the fryer at work this monk g at 5 am.

[Pirate Scott]

Only Grilled, Fried, or battered and fried. Let us know how it comes out.

[Jon Solberg]

I do squash halfs. It doesn’t pick up much smoke really. A started par cooking it in the microwave and finishing it in the smoker.

recently I started roasting it whole in coals but it’s not amazing that way.

[Mudkat]

That looks like appealing to me right there!

[customtrim]

I do acorn i think they come out better, turn cut side down smoke for half hour then flip over and i do butter and brown sugar in the middle

[Mudkat]

That looks good too!

[JCGrill]

Might try this one with the halves down.

https://datenightdoins.com/smoked-spaghetti-squash-carbonara-style/

[PBCDad]

Looks very interesting, please let me know how it turns out if you try it. Sounds like one my wife may like

[Thunder77]

Looks good! Also looks like a lot of work.

[kmhfive]

I think butternut would work well on the smoke, but I’ve never tried it.

[Thunder77]

I agree.

[Thunder77]

It's that time of year again. Has anyone ever smoked a squash. I've grilled a lot of zucchini, but I have no experience with squash besides the oven.

JCGrill , I just did some spaghetti squash last week. It was too warm here in Baltimore to use the oven, so I used the Kamado instead. Split in half lengthwise, scooped out the seeds, seasoned with olive oil and salt and pepper. I used apple wood. I'm thinking any fruit wood would be good though. It was delicious! As an added bonus, if you like the seeds, you can smoke them right along with the squash.

[JCGrill]

Cool! I have to be careful to disguise squash a bit. SWMBO isn't a fan of plain squash on her plate.

[Mudkat]

Thunder77 . If you think of it and have time how about some pics next time you do it? I'm interested in this too!

[JCGrill]

Check it out. The link I posted above is kind of a sketchy recipe, hard to follow. But I tried it anyway, and I figured it out.

Raw squash.


Smoked.


And cooking.


Finished product.


It was pretty good! Keeping the recipe for future use.

[Steve R.]

At least post a list of ingredients to help the rest of us figure it out! 😊

[Mudkat]

That looks great on a cold day!

[Bruce54]

Did this a few weeks back, with butternut squash. Kind of vegan burnt ends. Not to worry, I did this to go with a tri-tip.

• Peel, split and de-seed
• Cut into bite size chunks
• "Dry brine" Toss with some kosher salt, let it sit a bit
• Toss with a little olive oil
• Coat well with MMDR
• Into a foil pan with good space around the pieces. I didn't, but wire rack might be good
• Smoke roast at 250 - 275
• Give them a stir every half hour or so
• When the outside starts looking bark-ish, give them a little more butter or oil, and a sprinkle of rub or just brown sugar, continue cooking
• Probe tender, they're done

Essentially roasted squash, with a BBQ spin. Likely work with most any solid winter squash. Could also just split and and seed, then cook.

[kmhfive]

I like the mental image of this!

[JCGrill]

Sounds interesting, I may try that. Any idea on total time?

[Bruce54]

I think this took around 2+ hours. Squash seems pretty forgiving. I prefer it thoroughly cooked through. Plenty opportunity for experimentation, especially towards uping the smoke level.

[JCGrill]

Steve R. The link I posted above is https://datenightdoins.com/smoked-sp...rbonara-style/ I stuck with the ingredients posted. I actually smoked the squash last weekend. Took about an hour at 225 and another 45 minutes at 375. Then let it cool and scooped, put it in the fridge.

Cooking time make the bacon. Saute the onion and garlic in the fat, add white wine. Cut the bacon into small pieces, add back to the pan, and cook for a few minutes. Stir in the squash and warm it up a bit. Whisk eggs, mix spices and cheese into the eggs, it turns into a slurry. Stir into the squash until it is just mixed. Serve. This was all stove top after the squash was smoked.

[Steve R.]

Ok, I see the link now. 😶