It seems anything and everything is being turned into burnt ends these days, so Christie Vanover of Girls Can Grill has decided to do her part and smoke up some butternut squash burnt ends to take part in the fall fun. Great as a holiday dish and completely vegetarian-friendly, this recipe is deliciously simple and, well, just plain delicious.
- 32 oz fresh butternut squash cubes
- 1 Tbsp olive oil
- 2 tsp barbecue rub
- ¼ cup barbecue sauce
- ¼ cup butter, cubed
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp maple syrup
Items You'll Need
- BBQ Smokers
- Aluminum Pans
- Heat your grill or smoker to 250°F degrees with an indirect heat zone.
- Place the squash cubes in a disposable aluminum pan. Toss with olive oil and your favorite barbecue rub.
- Place pan on the grill over indirect heat and smoke for 1 hour.
- Gently stir in the barbecue sauce, butter, brown sugar, honey, and maple syrup.
- Cover with foil and cook for an additional 1 hour.
- Increase the grill temperature to 350°F degrees. Remove the foil and cook uncovered for an additional (1) hour and 15 minutes, until the sauce has reduced.
- Remove from the grill, serve, and enjoy!
Do not use frozen butternut squash for this recipe as it contains too much moisture and will not yield the desired results. Also consider using cherry wood pellets when making this dish for added flavor.