Our Rich Pumpkin Butter has a slight hint of smokiness!

Our Rich Pumpkin Butter has a slight hint of smokiness!


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I’ve been pumpkin picking! I found a sweet pumpkin that will be perfect for making a pumpkin butter that will have a wood flavoring due to my grill roasting method on the gas grill. When you make pumpkin butter, it’s crucial that you select a variety of pumpkin that is designed to be cooked. My choice was a variety of “cow” pumpkin, known for its super sweet flesh and great creaminess for cooking.

Our two pumpkins for the grill

Pumpkin is packed with nutritional value including a high level of Vitamin A and C, antioxidants, folate, and has a low caloric level. And, yes, they are rich in fiber.

Get to the pumpkin patch and find one or two sweet gems to bring to the grill for a wood fired sensation that makes for great pumpkin butter.

Quick Preparation

I’ll be using my gas grill for this recipe which means two-zone cooking which is really the only way I grill. I need to start by lighting only half the burners on my grill which I’ve added a smoker box to that has three double filet hardwood chunks from SmokinLicious®. This will provide for the great smoke flavor to the pumpkin flesh.

Our two pumpkins on the grill with the smoker box on the heated burners

While the grill heats up to about 300°F, I prepare the pumpkins. First, wash and pat dry the pumpkins. With a small, sharp knife, cut into the pumpkin about 1-inch from the stem making a circle. Remove the stem top and scoop out the seeds. You can reserve the seeds to bake or grill, including placing the seeds in a pan on the upper rack while the pumpkins wood roast. Once the pumpkins are clean, drizzle about 3 tablespoons of extra virgin olive oil on the pumpkin flesh and the stem top. Place the pumpkins in a heat tolerant pan. You can grill roast with the stem tops in place or laid in the pan as separate pieces. I’ll be putting my stem tops back on the pumpkins. Now the grill should be pre-heated for wood roasting.

Tasting Notes: Other varieties of sweet pumpkin to consider include will usually be labeled sugar pumpkins or pie pumpkins. However, other names to be on the lookout for include: Baby Pam, Baby Bear, Autumn Gold, Ghost Rider, Lumina, Cinderella, Winter Luxury, and Fairytale.

Dark and Sweet

nicely roasted pumpkin for our butter

Once the pumpkins have been cleaned and seeded, it’s time to get them roasting on the grill with hardwood for added flavor. I simply place my pan with the pumpkins on the unlit side of the grill, while my smoker box of wood chunks is placed directly on the heat shields of my lit burners. Next, I let the pumpkins roast at 300°F for 50 minutes without disturbing them. I do a check of the wood chunk pieces after 35 minutes and replenish if they have carbonized or turned black completely, as that means they are no longer producing flavonoids.

Once I can insert a knife point into the pumpkin flesh without resistance, I know the pumpkins are ready. You’ll see that they become a deep bronzy-brown coloring on the outside while the flesh becomes deep orange. I remove the pumpkins from the grill and allow to cool until I can handle them. Then I scrap all the flesh from the skins into a blender.

Creamy Pumpkin Butter

Although this is called a “butter” it technically is a fruit spread that is used like a butter on breads, pancakes, and crackers. To make the butter, add ¼ cup of apple cider to the pumpkin flesh in the blender and blend until a thick paste is formed. To that, add 1/3 cup brown sugar, 3 tablespoons honey, 1 teaspoon apple cider vinegar, ¾ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg and a pinch of ground cloves. Process until smooth. Since I’ve wood roasted two pumpkins, I’m doubling the recipe ingredients.

Transfer the blended pumpkin mixture to a saucepan and bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and allow the mixture to reduce by 1/3 and turn dark in color. Total time should be 25 minutes. Remove from heat and allow to cool.

Our finished pumpkin butter ready for rolls!

I usually refrigerate my pumpkin butter at this point or even divide into individual jars for gifting or just to simplify the quantity put out on the table. Today, I’m serving this pumpkin butter with some hot yeast rolls but there are plenty of other uses. Think about folding it into whipped cream for a mousse-like dessert, use it as an additive to a sauce or soup, or even make your own yogurt flavor by adding to plain yogurt. The best part, you can use different varieties of pumpkin to produce different flavors.

Tasting Notes: One benefit of winter squashes is that there are many flavors that you can add. Although I’ve gone traditional by incorporating cinnamon, ginger, nutmeg and clove, you can also consider using turmeric, cumin, chili powder, garam masala, Chinese Five Spice, sage, and even vanilla bean paste. Experiment and you’ll find a flavor blend that is perfect.


SmokinLicious® products used in this recipe:

Wood Chunks- Double Filet

Enjoyed our Pumpkin Butter blog read other great recipe and tip ideas from our culinary crew!

Enjoyed our Pumpkin Butter blog read other great recipe and tip ideas from our culinary crew! #smokedpumpkin

Related recipes:






Dr. Smoke- Our Pumpkin Butter recipe is a keeper!

Dr. Smoke- Our Pumpkin Butter recipe is a keeper!

Our winter squash sliced and seasoned with Cumin and ready for the grill!

Our winter squash sliced and seasoned with Cumin and ready for the grill!


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Full of color, flavor and packed with nutrients, winter squash makes for exceptional seasonal dishes, whether soups, casseroles, or desserts. Harvested in the approaching Fall, they are available all winter long due to their firm shells. With varieties such as sugar pumpkins, acorn squash, butternut squash, spaghetti squash, buttercup, and red kuri, sweetness level is always present.

Naturally low in fat and calories, yet rich in vitamins A, B6, C, and E, you can’t go wrong with any variety you select.

Today, I’ve elected to make cumin squash on the grill using confetti squash, so called due to the beautiful multi-skin coloring. Note, you may substitute any rounded winter squash available near you for this recipe.

Two-Zone Cooking

Smoke coming from our wood chunks! Using a two zone cooking method

To allow for slow roasting on the grill, I recommend a two-zone cooking set up. Lite half the burners on your gas grill – if an odd number of burners, decide how many you need for the cooking temperature. The lit burners should be set to medium to obtain a cooking temperature of about 375°F. Add wood chunks to the lit burner side either directly on the heat shields or in a smoker box. My smoker box accommodates three double filet wood chunks easily. The prepared squash will go on the unlit side of the grill.

Tasting Notes: Your choice of hardwood will determine the boldness of the smoke infusion. I find that the skin of the squash will take most of the smoke vapor so really any hardwood or combination of hardwoods will do. Be sure to keep extra pieces in case you need to replace halfway through the roasting process.

Seasoning the Squash

Our mixture of seasoning and spices.

To start our recipe, first wash and dry off your squash. Then cut in half and remove the seeds. Slice the squash into 1-inch slices and place in a high heat tolerant pan. Once sliced, prepare to toast 3 tablespoons of sesame seeds in a skillet over medium-high heat until golden brown. If you’re able to locate cumin seeds, toast 1-1/2 teaspoons of cumin seeds with the browned sesame seeds. Transfer the seeds to a bowl and allow to cool.

Now prepare the squash seasoning by combining 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, 1 teaspoon ground nutmeg, 1-1/2 teaspoons coarse salt, and ¼ teaspoon fresh ground pepper. If you didn’t have cumin seeds, then include 1-1/2 teaspoons ground cumin. Drizzle 3 tablespoons of extra virgin olive oil on the squash slices and sprinkle with squash seasoning. Toss to coat all the way around the slices.

Grill-Roasting with Wood

With the grill preheated, the wood chunks smoking, and the temperature gauge reading close to 375°F, I place the trays of prepared squash on the grill grates and close the lid. I allow this to roast for 30 minutes, then I return to the grill, check the wood chunks and add more wood if needed. Briefly toss the squash to ensure even cooking and close the lid again.

Our pan of squash roasting on the gas grill

Once tender and bronze in color, I remove the squash from the grill and plate to a serving platter. Total cooking time is about one hour though this is dependent on the thickness of your slices and quantity of squash you’ve added to the pan. Remember, the rind of squash is loaded with nutritional value as well and will be very tender so there is no need to discard it. Consume the entire slice.

Roasting winter squash on the grill with wood is the perfect way to usher in the cooler weather and enjoy all this great flavor.

Tasting Notes: You can serve this as is or feel free to process the slices into a puree for use in soups or as a filler to pasta or even desserts. There are many options with grill roasted winter squash.

SmokinLicious® products used in this recipe:

Wood Chunks- Double Filet

For more reading related to winter squash and other grilling/smoking techniques- #wintersquash

For more reading related to winter squash and other grilling/smoking techniques- #wintersquash

Related reading:


-Smoked Squash & Kale Soup



Dr. Smoke-add great flavor to winter squash with cumin & wood flavoring!

Dr. Smoke-add great flavor to winter squash with cumin & wood flavoring!








The three stages of preparing acorn squash on the grill-propped-cooking over wood-finished product!

The stages of cooking acorn squash on the grill-stuffing with brown sugar-cooking over wood on the gas grill-finished product!

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One of the most popular winter squash that can be found pretty much anytime of the year, acorn squash cherry wood placed on the diffuser of the gas grill to add a smokey flavoris rich in fiber and potassium. Time to take this squash favorite and smoke it on the gas grill with cherry wood chunks. But first, we’ll give it some flavorful stuffing to make this exceptionally sweet.

Clean the Acorn Squash

Most acorn squash weigh between 1-2 pounds. After cleaning the outside under running water, cut off the pointed end and ensure the bottom is flat so the squash won’t tip while cooking. Now, scoop out cut off the top and then scoop out the seeds to provide a great vessal for the sugar and spicesthe seeds and membrane until clean, just like you would do with a pumpkin. The seed-free squash is going to be our ingredient vessel that will make the acorn squash so sweet and full of goodness.

Sweeten Things Up

Once the acorn squash is clean of seeds and membrane, it’s time to stuff it. The ingredients are simple: brown sugar mixed with cinnamon and butter. That’s it!

into the cavity of the squash add 3/4 stick of butter First put approximately ¾ stick of softened butter into the acorn squash center. Then pack in the brown sugar-cinnamon mix. And I mean pack it in! Be sure to press down so the butter and brown sugar mix combine. Once filled, I sprinkle a bit extra of the sugar mixture on the cut top. Now place the acorns in a pan that will be heat safe on the gas grill. Time to prepare the gas grill.

Smoking on the Gas Grill

I’ve turned two burners to “on” of my 4-burner grill. I add two SmokinLicious® Single Filet Cherry Wood Chunks to one of the heat shields on my grill. Next, I add the acorn squash to a roasting pan and set it on the grate of the grill that has the pan with the squash is placed on the non heated side of the grill, while the heated side has the double filet cherry wood chunksthe burners turned “off”. This is known as an indirect method of cooking. The squash will cook until tender all the way through. Depending on the size of the squash, this will take between 1-1/2 to 3 hours. Then get ready for the sweet, buttery smooth squash meat!

A Side Dish or Dessert

Even though the butter was placed to the bottom of our squash and the brown sugar mix on top, the lighter weight of the butter will rise to the surface while the brown sugar mix sinks to the base. These ingredients will mix during cooking to sweeten the squash meat. Once tenderized, remove and allow to cool before handling. Then scrap out the squash meat with the cooked butter-brown sugar mix, combine, and enjoy. This is sweet so you can enjoy it as a side dish or as a dessert – a spoonful on pound cake or puffed pastry is define.

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Related reading:


-Stove Top Smoked Butternut Squash

-Smoked Squash & Kale Soup

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Try this sweet and savory recipe on your gas grill to add a little flare to your outdoor barbecue.”