Serves 4–6 • Preparation time 15 minutes
• Smoking time 5–6 hours
This recipe is brought to you courtesy of TV Chef Phil Vickery and is from his new book: The Great Outdoors Cookbook.
I like to smoke lots of different types of vegetables. Sometimes I’ll lightly smoke some veg then finish them off in the oven without smoke, it’s a very versatile way of cooking and preserving foods. Smoked squash really makes a great difference to the flavour of a dish - try in soups, broths or even a salsa or dip. Once smoked the flesh will freeze really well for up to 1 month.
2 medium butternut squash, cut into 8 pieces
lengthways, seeds removed
2 tsp dried chilli flakes
4 tbsp olive oil
4 level tbsp clear honey
extra olive oil, for brushing
salt and freshly ground black pepper
You will need a Bradley smoker
Line a baking tray with baking parchment (this makes it
much easier to clean afterwards!).
Place the pieces of squash on the lined tray. Mix the chilli, oil
and honey together, then brush it on to the squash. Season
well with salt and pepper.
Place in the smoker and smoke for 1 hour, then check and
brush with oil. Check and brush the squash every hour or
until it is cooked through.