Outdoor Grilling
Whole Smoked Stuffed Squash
Whole Smoked Stuffed Squash
This is a dramatic centerpiece for any family or Autumn celebration. A hearty vegetarian dish celebrating the flavors of the Fall season, our smoked stuffed squash has a WOW factor that will please your most devout carnivore.
Ingredients
- 1 butternut squash
- 1acorn 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
- 1pinch allspice
- 1 pinch ginger
- 1pinch nutmeg
- 1pinch ground black pepper
- 1pinch smoked paprika
- Additional Stuffing for Butternut Squash:
- 1 cup pre-cooked rice or quinoa
- ½ cup pecans or walnuts
- 1 cup cheddar cheese, shredded
Preparation
- Cut top off butternut squash
- Use a utility knife to cut around the butternut squash, cutting down into the cavity, and remove.
- Using a long-handled spoon, scoop out seeds.
- Cut acorn squash in half, scoop out seeds, and score diagonal cuts into the flesh.
- Pre-heat Cuisinart Woodcreek pellet grill to 350°F.
- Drizzle both butternut and acorn squash with olive oil and coat with salt and pepper.
- Put 4 tablespoons of butter in each half of the acorn squash and place cut side down on a parchment lined sheet pan.
- 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.
- 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.
- Cool squashes.
- Place cast iron pan in hottest part of pellet grill.
- Add olive oil to cast iron pan.
- Add mushroom and sauté for 5 minutes.
- Stir mushrooms and add kale, shallots, garlic, salt and pepper.
- Cook 5 minutes, stirring at least once, until kale and shallots are softened.
- Deglaze with sherry vinegar and reduce.
- Cool mushroom kale stuffing.
- Scoop flesh out of acorn squash and mash with a fork or puree in food processor.
- Chop nuts.
- Remove top of butternut squash.
- Begin layering butternut squash with mashed acorn squash, mushrooms mix, rice, and cheese, making two layers.
- Whisk together Cream Sauce and pour into butternut squash.
- Remove top and sprinkle with chopped nuts.
- Remove top and sprinkle with chopped nuts.
- Put cover back on squash and return to pellet grill and smoke until softened and internal temperature of 150°F, approximately 30-45 minutes.
- Place top back on for presentation and serve immediately on a large platter.
