This smoked side dish was made to accompany my fist BEEF WELLINGTON.
It shared space on the smoker along with some CHEESY TATERS
.The prep was simple: The acorn squash gets cut in half & sprayed with vegetable oil and then it is off to the smoker. A sauce gets made to finish the squash. The sauce uses melted butter, cinnamon, brown sugar and in a bit of a surprise a little ancho chili powder. The squash smokes for 2 1/2 hours. Then the squash gets quartered, seeded and brushed with the sauce. This side is very easy to make and has wonderful flavor including the pecan smoke which added a nice undertone.