PAN-SEARED PUMPKIN WITH ROSEMARY AND HONEY
Grilled pumpkin is a simple and quick autumn side dish to prepare, but with that touch that wins the whole family.
Grilling enhances its flavor and that sweet aftertaste typical of pumpkin, perfect as a side for meat mains. If the pumpkin comes directly from my dad’s organic garden, the goodness is really guaranteed 🙂
Let’s go and see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter, and Spring
Ingredients
- 1 pumpkin
- 1 jar honey
- sprigs rosemary
- salt
Tools
- Grill pan
- Knife
- Cutting board
Steps
First, we need to clean the pumpkin: with a slightly damp cloth, wipe away the dirt on the skin to cut it better without dirtying the workspace.
Once done, cut the pumpkin in half, remove the seeds inside (do not throw them away, they might become excellent snacks) and peel the skin.
At this point, cut slices about 1.5 inches thick.
Place the slices on a preheated grill pan and cook for about 3 to 4 minutes per side.
Salt to taste.
Once cooked, drizzle honey and add a few sprigs of rosemary on top.
The PAN-SEARED PUMPKIN WITH ROSEMARY AND HONEY is ready!
Storage
It can be stored in the refrigerator for about three days.
