Smoked Acorn Squash Halves with Maple-Cinnamon Butter

Steps

1. Step 1

   Heat your smoker to 250°F, with apple or pecan wood for a mild, sweet smoke.

   20 min, hands-off · 250°F

   • 2 cups apple or pecan wood chips
2. Step 2

   Cut each squash in half from stem to tip and scoop out the seeds and stringy bits with a spoon. If a half won't sit flat, slice a thin sliver off the bottom so it sits steady.

   10 min

   • 2 acorn squash (about 1 1/2 lb each)
3. Step 3

   Score the cut flesh of each half in a crosshatch pattern, cutting about 1/2 inch deep and 1 inch apart. Don't cut through the skin.

   5 min

4. Step 4

   Stir the melted butter, maple syrup, cinnamon, kosher salt and pepper together in a small bowl.

   2 min

   • 4 tbsp unsalted butter
   • 3 tbsp pure maple syrup
   • 3/4 tsp ground cinnamon
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
5. Step 5

   Brush the cut sides of the squash generously with about half the maple butter, working it into the scored cuts. Save the rest for basting.

   3 min

6. Step 6

   Set the halves cut-side up directly on the smoker grate. Smoke for 1 hour.

   1 hr, hands-off · 250°F

7. Step 7

   Brush with the remaining maple butter and keep smoking until the flesh is very tender and scoops out with a spoon, 45 to 75 minutes more. A paring knife should slide into the thickest part with no resistance.

   1 hr, hands-off · 250°F

8. Step 8

   While the squash finishes, toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant and lightly browned, 4 to 5 minutes. Tip them onto a plate right away so they stop cooking.

   5 min

   • 1/2 cup walnuts
9. Step 9

   Move the squash to a platter, spoon any buttery syrup from the cavities back over the top, and scatter with toasted walnuts and flaky salt. Serve warm, scooped straight from the skin.

   2 min

   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026