Smokey BBQ Squash

As a result of a good harvest of pumpkins and squash, wanting to cook outside to avoid heating up the house and make something simple and tasty - we have been loving BBQ squash - smoked, grilled and a combination - reverse seared.

In this recipe, I’ll share a simple way to prepare and cook squash in a way that makes it a very satisfying thing to eat, with good flavours and a nice texture. Depending on the squash you have, the skin will also be enjoyed.

You can use squash or pumpkin and this works well for potato, sweet potato, eggplant and probably many other vegetables that hold their form through the process.

The Recipe

Smokey BBQ Squash

Prep time:
10 minutes
Cook time:
2 hours
Serves:
2 per squash

Ingredients

Summer squash or pumpkin, potato, eggplant
Seasoning
Olive oil
Salt

Method

Get the smoker heating to around 120 degrees celcius and soak the wood or smoking chips
Cut the squash in half and remove the seeds - keep them for compost or chickens to eat, plant the seeds
Slice the squash into wedges or slices - about 3-4cm
Place the slices on a tray and apply oil
Sprinkle over the seasoning of choice
Put the slices on the rack in the smoker and get the wood or smoking chips in
Check the squash after about an hour and turn them over
Give them another 45-60 minutes and check they are soft through with a skewer or by pressing in, they should have some nice charred bits by this stage
Take the slices out carefully, placing them on a serving plate

Share:

Print

The Story

This is a pretty simple recipe, but one that is well worth the lack of effort! The squash carries the smoke and seasoning flavours throughout and gets some crispy edges that are sweet and slightly charred.

Reverse Sear?

If you really want to level this recipe and get even more crispy charred bits, finish the squash on a grill after it has been smoked, handle gently as the squash can become quite soft.

What sets this way of cooking squash apart from oven baking, gas grilling or frying in a pan is the infusion of smoke from the first part of the cook. Smoking the squash on a low heat for part of the cook and getting a smokey flavour through it, combined with the seasoning that is applied before cook gives you a very enjoyable way to add squash to a BBQ cook-up and goes really well in a salad.

Don’t have a smoker?

If you don’t have a smoker, do not despair! There are a couple of options to get the smoke in. You just want indirect heat for the smoking part.

A gas BBQ with smoking wood. Put one of the burners on and put the squash on the other side of the BBQ where the direct heat is not. On the side that has the burner on you can add a chunk of smoking wood or get a small metal smoking box or similar container that can hold some smoking chips.

The same applied for a kettle BBQ - make the fire one side and put the squash opposite. With charcoal you’ll add your smoking wood accordingly and with wood fire, you already have the best flavour options for this recipe and can finish the squash over the coals that remain post-smoke.

The Seasoning

Before starting the cook, it is a good opportunity to apply some additional flavours that will develop on the outside of the squash as it cooks and enhance the flavour overall. It’s not absolutely required, though it is very much worthwhile.

At a minimum I’d recommend adding salt. Applied with some olive oil and you are pretty much good to go. If you want to get a bit more creative with the flavouring this recipe will include a few options to try out and you can always use your favourite chip or BBQ seasonings.

You could also season at the end of cook or both start and finish, however unlike cooked meat or fried vegetables, the outside of the finished squash will be somewhat dry and doesn’t take on the seasoning as well. By adding at the start the flavours will incorporate as part of the cook and adding at the end will allow for fresher flavours to be part of the finished product - fresh herbs for instance.

The Steps

While your smoker is heating up, wash the outside of the squash and slice it in half.

Scoop out the seeds and feed them to your compost or chooks. Or plant them!

Cut the squash into slices or wedges, about 4cm thick. Wedges allow the opportunity for some crispier parts to form in addition to the thicker soft cooked parts.

Seasoning

You can use pretty much whatever spice blend or seasoning that you want. Harissa, Garam Masala, Paprika and Cumin. In this recipe we’ll be using two of our low waste products - Pecan Coffee and Beetroot Jalapeno. Add salt and pepper if the seasoning doesn’t already have it.

In a large bowl or on a baking tray, put the squash and coat with a bit of olive oil, then sprinkle over the seasoning and turn to cover with the seasoning, adding more if required to give an even coating. Apply to taste.

Smoking

Once your smoker is at around 120 degrees add the squash. Lay the squash wedges skin side down in the smoked and if you have any of the seasoned oil left in the bowl, it can go over the top of the squash. This will probably drip into the fire which gets some more flavours going. Leave for about an hour and then check on them.

After an hour turn the squash and make sure it’s all cooking evenly. You can turn the heat up after the initial smoking period.

At around 2 hours they should be getting soft, check with a skewer or fingers - if they don’t feel that sort of heat anymore. You want them to be pretty soft internally so that they are going to have an almost mashed inner and crisp outside, the skin will go nice and crispy.

When they feel pretty cooked, it’s time to get them out ready for serving or get the grill hot and ready for a sear.

Searing (optional)

Transfer the squash to the hot grill and leave for 5-10 minutes, checking occasionally. It’s really about getting the char lines and bits that can go more crispy to where they need to be. It shouldn’t take too long at this stage.

Serving

These can be eaten alone, accompany a BBQ spread or added to a salad hot or cold. They go really well used for dipping or arranged on a plate with toppings.