Fall is pumpkin time but most people just think large carving pumpkins for Halloween jack-o-lanterns. The bad news is that they’re not edible. Check the produce section for pie pumpkins, specifically grown for cooking, baking and grilling. There’s really nothing like a fresh pumpkin pie or grilled pumpkin slices.
Grill pumpkin just like you would acorn or butternut squash.
Slice vertically down the pumpkin using a long, heavy and very sharp knife. The shell is hard just like other squashes so you may need to carefully rock the knife back and forth to get that first slice off. For the grill — in this case the Char-Broil Kettleman grill — you want slices that are about a half inch thick. There’s no need to remove the rind. It will soften as it grills.
Pumpkin is a blank canvas for seasoning. Try these ideas after lightly brushing the pumpkin slices with olive oil:
Sea salt and rosemary
Your favorite BBQ rub
Pumpkin pie spice for a sweet version
The pumpkin slices just need a few minutes on the grill to become tender — the ultimate flavor of fall.
1 small 1.5-2 pound pie pumpkin
1/4 cup olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon ancho chile powder
- Light a charcoal fire in your Kettleman grill.
- Slice the pumpkin into 1/2-inch strips and remove the seeds and stringy pulp.
- Brush each slice on both sides with olive oil and sprinkle with kosher salt and ancho chile powder.
- Grill the slices 3-4 minutes a side until tender when pierced with a fork.