Tony Olive is a pitmaster with Backdraft Bar-B-Q (a competitive barbeque team) and a Fire Marshal at Longridge Fire Company in Stamford, Conn. When Tony’s not on duty, he’s frequently touring the country volunteering for Operation BBQ Relief, a non-profit organization that delivers hot barbecue to people in need after natural disasters and other hardships. Tony shared his recipe with us as part of our show on Thanksgiving side dishes, but if you’ve got a smoker or a grill, we suggest making this delicious side all fall long.
Smoked Acorn Squash with Bourbon Maple Syrup & Brown Sugar
- 1 large acorn squash
- Pam cooking spray, or cooking oil
- 1/2 cup packed dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon fresh ground nutmeg
- 4 tablespoons salted butter
- 4 tablespoons bourbon maple syrup
- Cut the squash in half and scoop out the seeds.
- Combine the dry ingredients to make a rub and mix thoroughly.
- Spray the inside of the squash with Pam (or your favorite cooking oil).
- Season the inside of each squash half with 1/2 of the dry rub (sugar and spices).
- Place 2 tbsp of butter and 2 tbsp maple syrup into the middle of each squash half.
- Smoke the squash at 225˚F for 30 minutes.
- Baste the sides ofthe squash with the melted butter in the center.
- Raise the temperature of the smoker to 325˚F and cook for another 45 minutes or until the squash isprobe tender.
- Let rest for 10 minutes and enjoy!