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Smoked Acorn Squash & Toasted Cornbread

Smoked Acorn Squash & Toasted Cornbread

Smoked acorn squash and toasted cornbread is a savory brunch dish that will remind you how great vegetables are!


  • 1-2 acorn squash es
  • 2 tablespoons vegetable oil
  • kosher salt
  • Light & Fluffy Cornbread cut into 1-inch wedges about 3” x 3”
  • ½ teaspoon chili powder
  • ½ cup goat cheese crumbled
  • 2 tablespoons balsamic vinegar glaze
  • ¼ cup cilantro finely minced


Smoked Acorn Squash

  • Preheat smoker, grill or oven to 400F.
  • Cut acorn squash in half.
  • Scoop out seeds in acorn squash and dispose.
  • Drizzle vegetable oil onto flesh side of squash. Season with kosher salt
  • Place acorn squash onto smoker or grill or a baking sheet in the oven, flesh facing up (skin downwards). Rotate or flip after 20-30 minutes.
  • Smoke or roast for additional 20-30 minutes or when a fork can be inserted without resistance. (Acorn squash will be smoked or roasted for a total of 40-60 minutes.)
  • Set aside acorn squash to cool.

Smoked Acorn Squash and Toasted Cornbread Assembly

  • Toast cornbread wedges.
  • Using a large tablespoon, scoop large spoonful’s of acorn squash.
  • Season with kosher salt across both cornbread and acorn squash.
  • Sprinkle chili powder, cilantro, crumbled goat cheese on cornbread and acorn squash.
  • Drizzle balsamic vinegar glaze on top.