DrBBQ Gatherings Gluten-Free Grill Paleo Squash Thanksgiving Vegetable Vegetarian Winter Holidays

DrBBQ’s Plank Roasted Hassleback Butternut Squash

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.


Print Recipe
  • 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


  1. Prepare the grill or smoker to cook indirect at 375°F
  2. Peel the squash, remove the stem, then split it in half lengthwise
  3. With a scoop or spoon, remove all of the seeds and membrane and discard
  4. Brush the halves all over with olive oil, then season liberally with Dizzy Pig Pineapple Head seasoning
  5. Place the squash halves in the cooker, cut side down and cook for 30 minutes
  6. Remove and let them cool for 5 minutes so you can handle them
  7. Lay a chopstick or something similar on each side of the squash
  8. 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
  9. Repeat for the second half
  10. Brush the halves again with olive oil and season them again with additional Pineapple Head seasoning
  11. Place them cut side down on the planks, and place the planks back on the cooking grate.
  12. Cook for 30 minutes
  13. Top with the slices of butter, spacing them evenly across the squash halves
  14. Continue cooking for another 20-30 minutes until the squash is tender to the touch and golden brown
  15. Serve right on the planks