DrBBQ’s Plank Roasted Hassleback Butternut Squash

Hasselback butternet squash with Pineapple Head seasoning

Side Dish Vegetable Gluten-Free, Paleo, Vegetarian Grill Gatherings, Thanksgiving, Winter Holidays

By Ray Lampe, Dr. BBQ

Butternut squash are abundant in the fall harvest season, and while there are many ways to make them tasty, a little charcoal flavor and our Pineapple Head Seasoning is about as good as it gets. We cook the squash for a bit before cutting in the Hassleback style just to soften it up and make the process a little bit easier. You could skip the planks, but you will need a perforated grid or a sheet pan to keep the beautiful squash presentation from falling apart when you move it.

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Ingredients

1 medium butternut squash
Olive oil
Dizzy Pig Pineapple Head Seasoning
2 wood cooking planks soaked in water for at least an hour
1 stick cold butter cut into 8 pieces

Directions

Prepare the grill or smoker to cook indirect at 375°F
Peel the squash, remove the stem, then split it in half lengthwise
With a scoop or spoon, remove all of the seeds and membrane and discard
Brush the halves all over with olive oil, then season liberally with Dizzy Pig Pineapple Head seasoning
Place the squash halves in the cooker, cut side down and cook for 30 minutes
Remove and let them cool for 5 minutes so you can handle them
Lay a chopstick or something similar on each side of the squash
With a sharp knife, cut the squash cross-wise every 1/4-inch using the chopsticks to keep you from cutting all the way through to the bottom
Repeat for the second half
Brush the halves again with olive oil and season them again with additional Pineapple Head seasoning
Place them cut side down on the planks, and place the planks back on the cooking grate.
Cook for 30 minutes
Top with the slices of butter, spacing them evenly across the squash halves
Continue cooking for another 20-30 minutes until the squash is tender to the touch and golden brown
Serve right on the planks