How To Grill Pumpkin On The Barbecue

You can prepare all kinds of vegetables on the grill. The vegetables most used on the barbecue are corn on the cob, peppers or asparagus, but pumpkins offer a delicious result.

But you should also leave room on the rack for the pumpkin. If you like to grill with variety, but want it to be simple, healthy and tasty, pumpkins are the ideal choice as a grilled vegetable food.

There are more than 800 types of pumpkin around the world, of which only a few are known in our country. In principle, you can roast any table pumpkin, but those with firm flesh are the most suitable, for example, the Hokkaido, the Hubbard pumpkin, the “UFO” shaped bonetera pumpkin, or the Butternut …

Roast the pumpkin sustainably

Pumpkin season is variable, it can go from March to December or April to November, although they can be found throughout the year. In October the pumpkin season reaches its peak.

Different varieties have different seasons and are also kept for different periods of time. Some can be stored long enough so that you can grill them even in winter.

Make sure to buy the organic pumpkins if possible. In this way, you support the protection of species and the soil, as organic agriculture does without synthetic pesticides.

Roasting Hokkaido Pumpkin

Grill the marinated Hokkaido slices. Hokkaido squash is easy and simple to grill. You can prepare it without removing the skin, because it is edible. The easiest way is to cut it into wedges, marinate them, and then grill them.

Ingredients:

• 1 Hokkaido squash
• Organic olive oil
• Balsamic vinegar
• Spices of your choice, for example, paprika, thyme, rosemary, chilli, cumin
• Pepper
• Salt

Elaboration:

1. Wash the Hokkaido squash, cut it in half, and use a spoon to remove the seeds and stringy tissue. Don’t throw away the seeds: they can dry out and lightly toast.
2. Cut it into wedges.
3. Soak the slices in a barbecue marinade for about half an hour to two hours. For the marinade, mix olive oil, balsamic vinegar and spices.
4. Next, place the marinated segments on the grill rack that has been greased with olive oil.
5. It’s best to roast the pumpkin slices indirectly so they don’t burn. Do not place them directly on the hottest center coals, but towards the edge of the grate.
6. Turn the pumpkin slices on the grill from time to time.
7. The segments cook in about 20 minutes, depending on their thickness. Season with salt and pepper if necessary or with leftover marinade.

Roasting pumpkin bonetera

The bonnet is a striking pumpkin, as its shape is reminiscent of a flying saucer. It is relatively tasteless and therefore tolerates an aromatic marinade with soy sauce. Butternut squash can also be eaten with its skin.

Ingredients:

• 1 bonetera pumpkin
• Organic olive oil
• 2-3 garlic cloves
• Soy sauce
• Chili flakes
• Pepper
• Salt

Elaboration:

1. Wash the pumpkin and cut it into slices.
2. Put the slices in a marinade of olive oil, soy sauce, chili flakes and pressed garlic cloves, as well as salt and pepper for at least 30 minutes.
3. Grill the slices on the grill until the bar marks appear. Flip the slices over and grill a little more over indirect heat until the pulp is soft.

Possible variations of grilled squash

Pumpkin marinades can be modified in many ways and you can easily adapt them to your liking. Try peanut oil instead of olive oil; it will give it an exotic touch.

You can also change the spices to your liking. A sweet and sour marinade made with a blend of maple syrup and balsamic vinegar adds variety.

You can also try roasting the pumpkin cut into halves. To do this, cut it in half, remove all the seeds and fibers and roast the marinated halves without removing the skin. This will keep the meat firm. Once cooked, all you have to do is scoop the pulp out of the skin with a spoon.