Whole Smoked Stuffed Squash

1        butternut squash

1        acorn squash

¼       cup extra-virgin olive oil

2        tablespoons kosher salt

1        tablespoon cracked black pepper

8        tablespoons unsalted butter

Mushroom and Kale stuffing:

1        tablespoon olive oil

2        cups shiitake mushrooms, chopped

2        cups baby kale

1        shallot, chopped

1        clove garlic, minced

½       teaspoon kosher salt

¼       teaspoon cracked black pepper

1        tablespoon fresh sage, chopped

1        tablespoon sherry vinegar

Cream Sauce:

1        cup heavy cream

½       teaspoon kosher salt

¼       teaspoon cinnamon

¼       teaspoon turmeric

1        pinch allspice

1        pinch ginger

1        pinch nutmeg

1        pinch ground black pepper

1        pinch smoked paprika

Additional Stuffing for Butternut Squash:

1        cup pre-cooked rice or quinoa

½       cup pecans or walnuts

1        cup cheddar cheese, shredded

1. Cut top off butternut squash
2. Use a utility knife to cut around the butternut squash, cutting down into the cavity, and remove.
3. Using a long-handled spoon, scoop out seeds.
4. Cut acorn squash in half, scoop out seeds, and score diagonal cuts into the flesh.
5. Pre-heat Cuisinart Woodcreek pellet grill to 350°F.
6. Drizzle both butternut and acorn squash with olive oil and coat with salt and pepper.
7. Put 4 tablespoons of butter in each half of the acorn squash and place cut side down on a parchment lined sheet pan.
8. Place butternut squash on same sheet pan standing with top on. If butternut squash does not stand on its own, make a level cut across the bottom of squash making sure not to cut into the cavity.
9. Place sheet pan with squashes in smoker for about 1 hour. Acorn squash flesh should be soft when pierced and butternut squash should be softened, but still firm.
10. Cool squashes.
11. Place cast iron pan in hottest part of pellet grill.
12. Add olive oil to cast iron pan.
13. Add mushroom and sauté for 5 minutes.
14. Stir mushrooms and add kale, shallots, garlic, salt and pepper.
15. Cook 5 minutes, stirring at least once, until kale and shallots are softened.
16. Deglaze with sherry vinegar and reduce.
17. Cool mushroom kale stuffing.
18. Scoop flesh out of acorn squash and mash with a fork or puree in food processor.
19. Chop nuts.
20. Remove top of butternut squash.
21. Begin layering butternut squash with mashed acorn squash, mushrooms mix, rice, and cheese, making two layers.
22. Whisk together Cream Sauce and pour into butternut squash.
23. Remove top and sprinkle with chopped nuts.
24. Remove top and sprinkle with chopped nuts.
25. Put cover back on squash and return to pellet grill and smoke until softened and internal temperature of 150°F, approximately 30-45 minutes.
26. Place top back on for presentation and serve immediately on a large platter.