Ingredients
• 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 (1/2 tsp) nutmeg
• 1 ml (1/8 tsp) cayenne pepper (optional)
• 30 ml (2 tbsp) chopped pecans, for garnish (optional)
Preparation
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 flavour 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.
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