Smoked Acorn Squash Cauldrons
1 Cauldron/person if using for soup, or 1 squash/2 people if using as side dishes
Ingredients:
4 acorn squash, tops cut and cleaned of seeds
8 tbsp Olive Oil (2tbsp/squash)
Sauce/Brushing:
2 tbsp chopped, fresh rosemary
1 tbsp oregano
1 cup butter
2 cloves garlic, minced
1 tbsp salt
1tbsp pepper
2/3 cup grated parmesan divided (1/3 cup in sauce, 1/3 cup to top)
-Cut top off squash (cut a few slits and microwave for 45 seconds if difficult to cut) and clean out center
1 Cauldron/person if using for soup, or 1 squash/2 people if using as side dishes
Ingredients:
4 acorn squash, tops cut and cleaned of seeds
8 tbsp Olive Oil (2tbsp/squash)
Sauce/Brushing:
2 tbsp chopped, fresh rosemary
1 tbsp oregano
1 cup butter
2 cloves garlic, minced
1 tbsp salt
1tbsp pepper
2/3 cup grated parmesan divided (1/3 cup in sauce, 1/3 cup to top)
-Cut top off squash (cut a few slits and microwave for 45 seconds if difficult to cut) and clean out center
-Coat each squash with olive oil, place in smoker at 225 degrees, face down for 1 hour
-Make the sauce: Melt butter and add all other ingredients on stove on low heat, let simmer 2-3 minutes to combine but not melt the parmesan
-Turn squash over and brush with sauce (using half of it) and continue to smoke for an additional hour
-Brush squash again and smoke an additional half an hour
-Remove and top with remaining parmesan
-Make the sauce: Melt butter and add all other ingredients on stove on low heat, let simmer 2-3 minutes to combine but not melt the parmesan
-Turn squash over and brush with sauce (using half of it) and continue to smoke for an additional hour
-Brush squash again and smoke an additional half an hour
-Remove and top with remaining parmesan
