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For my second-ever Egg cook I tried a pizza at 650 degrees indirect, with the plate setter legs up and a pizza stone on the grate. It came out fantastic, but the best part was yet to come.
Since I had the new Egg up to 650 I didn't want to let all that heat go to waste. So I popped in some big chunks of (mostly) butternut squash right on the pizza stone, skin side down, before shutting all the vents. Normally I'd never think of baking squash at 650 degrees but I thought it might get more caramelization than in a typical 350-degree oven, and just hoped it would cool down fast enough to avoid burning it. I left it in there for several hours as the Egg cooled to around 200 degrees. Here's how it looked when it came out:
It was WAY good! I've never had squash that tasted so rich and caramely, with just a hint of smoke. The long cook seemed to concentrate the sugar and dried it out a little but it was still plenty moist enough. After scooping it out of the skins we ate some of it just as cooked squash, and then made the rest into a pie. Best squash pie I've ever had!