Campfire Butternut Squash in Foil

Ingredients

  • (Serves 2)
  • 1 butternut squash
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste
  • 2 pieces of heavy-duty aluminum foil (14 by 18 inches)

If you’ve never tried roasting butternut squash over a fire, you’re in for a treat. This foil-wrapped campfire squashbrings together the earthy sweetness of squash with butter, brown sugar, and just a hint of smoke from the fire.

It’s the perfect side dish for any outdoor meal—and it doubles as a simple vegetarian main course. Just wrap, roast, and enjoy.

Cooking Steps

  • 1
    Cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds.
  • 2
    Place 1 tablespoon butter and 1/2 tablespoon brown sugar in each squash half. Sprinkle with salt and pepper.
  • 3
    Wrap each half tightly in foil using the drugstore-wrap method for an even cook.
  • 4
    Place foil packets cut-side up first on a wire grill 2–3 inches above hot coals.
  • 5
    Flip after 10–15 minutes and cook another 10–15 minutes cut-side down so the butter soaks in.
  • 6
    Optional: Place insulated foil packets directly on coals for a deeper roasted flavor.
  • 7
    Carefully unwrap and enjoy straight from the foil.

How to Use It:

  • 1

    As a marinade for beef, chicken, or tofu before grilling or baking

  • 2

    As a dipping sauce for egg rolls, potstickers, or wontons

  • 3

    As a drizzle over rice bowls and steamed vegetables

Tips & Variations

  • Want more spice? Add a pinch of cinnamon or cayenne.

  • For extra crunch, top with chopped pecans before wrapping.

  • Try a drizzle of maple syrup for added sweetness.

  • Works with acorn or delicata squash, too.

Make It a Meal

Pair with:

  • Grilled chicken or foil-pack trout

  • Dutch oven cornbread

  • A thermos of hot cider or tea

Roughing It Easy

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