Smoked Butternut Squash Steaks with Rosemary and Thyme

Cut the butternut squash in half lengthwise through the center. Scoop out and discard the seeds. Slice each half into two thick steaks (about 3 cm thick) — you should get 4 steaks total. Season all over with salt and black pepper, then let them rest at room temperature for 10 minutes.

In a small bowl, combine the olive oil, chopped rosemary, thyme, and minced garlic. Stir well to blend the aromatics into the oil. This herb oil will baste the squash as it smokes, keeping it moist and infusing flavor deep into the flesh.

Prepare your charcoal grill for indirect smoking: pile charcoal on one side and place a handful of wood chips (fruitwood or hickory) directly on the coals. Let the smoke begin, then adjust for a steady temperature of 160-180C. Place the squash steaks on the cool side of the grill, cut-side up.

Baste the cut surface generously with half of the herb oil. Cover the grill and smoke for 20 minutes, maintaining temperature between 160-180C. The squash should soften but hold its shape — resist the urge to flip too early.

After 20 minutes, flip each steak carefully and baste the other cut side with the remaining herb oil. Continue smoking for another 15-18 minutes, until the flesh is completely tender when pierced with a knife and shows deep golden color at the edges. The exterior will have a light char, and the kitchen will smell beautifully of smoke and herbs.

Transfer the smoked steaks to a serving platter. Drizzle the honey in a thin stream over each steak, letting it pool slightly in the natural cavity. Serve immediately while hot, accompanied by extra herb oil on the side if desired. The honey balances the earthy smoke with just a hint of sweetness — simple, rustic, and satisfying.