Grilled or barbecued pumpkin, the recipe for the grilled pumpkin side dish, a very simple autumn side dish that is prepared in no time. We’ve already talked about how to cook pumpkin, but grilled yellow pumpkin deserves special attention. Unlike oven-baked pumpkin, grilled pumpkin presents with a spectacular effect, thanks to the grill marks. It is really quick to prepare: just have a cast iron grill pan, heat it up well, and cook the freshly cut pumpkin on both sides for a few minutes. So, shall we prepare the side dish together today?
ALSO TRY:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Grill, Griddle
- Cuisine: Italian
- Seasonality: Autumn
- Energy 84.72 (Kcal)
- Carbohydrates 8.01 (g) of which sugars 3.45 (g)
- Proteins 1.28 (g)
- Fat 6.02 (g) of which saturated 0.89 (g)of which unsaturated 0.02 (g)
- Fibers 0.95 (g)
- Sodium 292.12 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs pumpkin
- 1 bunch herbs (marjoram, rosemary, sage, basil, parsley, etc.)
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- 1 chili pepper (optional)
Tools: grilled pumpkin
- Grill pan cast iron
- Mezzaluna
Recipe: grilled pumpkin
Choose the pumpkin you like (violina, delicia, etc.), wash it and cut it, remove the inner fibers and seeds which should not be thrown away because you can make oven-roasted pumpkin seeds with them.
Depending on the chosen pumpkin, cut slices that are not too thick and as uniform as possible, remove the rind around it.
Heat the cast iron grill pan very well over the fire, then place the pumpkin slices on it.
Cook the pumpkin for 4-5 minutes per side or until it is well cooked and has the classic grill marks.
Now let’s prepare the dressing: wash and dry the chosen herbs.
Finely chop them with a mezzaluna, transfer them to a bowl along with salt, oil, sliced garlic, a chili pepper if you like, and mix well.
Now that you’ve grilled the pumpkin and made the dressing to season it, all that’s left is to compose your side dish. Arrange the pumpkin slices on a dish without overlapping them too much and distribute the freshly prepared dressing. Enjoy your meal!
Storage and Tips
Storage: you can store the already seasoned grilled pumpkin in the refrigerator for a couple of days, kept in a container with a lid.
Tips: for even cooking, I recommend cutting the slices to the same thickness.
If you use violina pumpkin I suggest cutting it from the top where it is solid, this way you will get hamburger-shaped slices.
