- 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)
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.
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.
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.