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.
- 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