SMOKED BUTTERNUT SQUASH MAC AND CHEESE

Source: https://www.vindulge.com/smoked-sausage-lasagna/#wprm-recipe-container-5282

Total Time: 2 hours 30 mins

Servings: 6

Ingredients

FOR THE SMOKED BUTTERNUT SQUASH AND MEATS

  • 1 butternut squash, skin removed, cut into cubes, seeds removed (After smoking, it weighs roughly 15 ounces. If yours is larger, just adjust the liquid for the mac and cheese.)
  • 2 smoked chicken breasts (When chicken is cooked, shred with a fork, or cut into small cubes.)
  • 6 slices thick-cut cooked bacon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon beef rub
  • 1 tablespoon ultimate dry rub (Or you can use the same rub as the squash)

FOR THE SMOKED BUTTERNUT SQUASH MAC AND CHEESE

  • 12-ounce box of macaroni, cooked to package directions
  • 1 tablespoon extra virgin olive oil
  • 1 cup diced yellow onions (about one medium yellow onion)
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 1 cup chicken stock (We use low-sodium)
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup freshly grated Parmesan cheese (You can also substitute a sharper hard cheese like Asiago)

Instructions

FOR PREPARING AND SMOKING THE SQUASH AND MEATS

  • Preheat: Preheat your smoker to 250°F.
  • Season: Place the cubed butternut squash on a foil-lined sheet tray. Toss with 1 tablespoon olive oil and your rub. For the chicken, coat with 1 tablespoon olive oil and seasoning.
  • Smoke: Place the tray of squash, the seasoned chicken, and the bacon on the smoker and cook for about 2 hours. If you don’t have enough space on the smoker, you can roast the bacon separately in the oven.
  • Remove: After 2 hours, remove the squash and bacon. Shred the chicken with a fork and crumble the bacon into small pieces. Remove the chicken when it reaches an internal temperature of 160°F—start checking after the first hour, as cook time depends on thickness.

MAC AND CHEESE

  • Boil: In a large pot of boiling, salted water, cook the macaroni according to package directions. Drain well and set aside.
  • Sauté: In a large cast-iron or saucepan (at least 10 inches with high sides) over medium heat, add olive oil and onions. Sauté for about 10 minutes until softened, adjusting the heat if they begin to brown. Add the garlic and cook for 1 more minute.
  • Add Squash: Add the smoked butternut squash to the pan and stir for 1–2 minutes to combine with the onions and garlic, and reheat the squash. (You’ll use this same pan again to finish the mac and cheese.)
  • Blend: Transfer the squash mixture to a high-powered blender. Add the milk, chicken stock, salt, pepper, and nutmeg. Purée until smooth. If it’s too thick, add small amounts of milk or chicken stock (about 2 tablespoons at a time) until you reach your desired consistency.
  • Combine: Pour the puréed mixture back into the pan. Add the cheeses, smoked chicken, and half of the crumbled bacon. Stir in the drained macaroni until the cheese is fully melted and everything is well combined. Taste and adjust with salt and pepper as needed.
  • Serve: Transfer to your serving dish and top with the remaining bacon.
  • Serve and Enjoy!

Propane Smoker Safety

  1. Read and follow the manufacturer’s instruction manual
  2. Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
  3. Check your tank and hoses for leaks
  4. Follow proper ignition practices
  5. Be present and check your smoker often
  6. Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
  7. Be aware of smoke and the harm it can cause 

For more Propane Smoker Safety tips, click here