The grilled pumpkin is a simple side dish that pairs well with both meat and fish or cheeses. This recipe is made with a cast iron grill, but ideally, it would be made on a barbecue where the wood aromas will make it even more flavorful. Grilled pumpkin is prepared very quickly and can also be made in advance. Additionally, it can be flavored with various herbs from thyme to rosemary, added with minced garlic for more defined flavors, or with a balsamic vinegar glaze.

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Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Grill Pan, Grill
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1 lb pumpkin (Hokkaido variety)
to taste salt
to taste pepper
lemon thyme
2 tbsp extra virgin olive oil

Tools

1 Knife
1 Grill Pan

Steps

Preheat a cast iron or non-stick grill pan.
Wash the pumpkin and dry it with paper towels.
Cut it in half and remove the internal seeds.
With a knife, cut thin slices about 1/8 inch thick.
Place the pumpkin slices on the grill pan.
Grill on low heat, turning after 5 minutes.
Cook for another 5-7 minutes or until it becomes soft.
Continue in the same way until all the pumpkin slices are finished.
Place the grilled pumpkin on a serving dish.
Season with salt, pepper, thyme, and oil.
Serve warm.