Grilled pumpkin brings variety to the diet. This vegetable can be prepared in a simple way and with variations. Here’s how.
You can prepare all kinds of vegetables on the grill. The most commonly used vegetables on the barbecue are ears of corn, peppers or asparagus, but pumpkins offer a delicious result.
But you should also leave room on the rack for the pumpkin. If you like grilling with variety, but want it to be simple, healthy and tasty at the same time, pumpkins are the ideal choice as a grilled vegetable food.
There are more than 800 types of pumpkin worldwide, of which only a few are known in our country. In principle, you can roast any table pumpkin, but those with firm pulp are the most suitable, for example, the Hokkaido, the Hubbard pumpkin, the bonnet pumpkin shaped like a “UFO”, or the Butternut …
ROAST PUMPKIN SUSTAINABLY
The pumpkin season is variable, it can go from March to December or from April to November although they can be found throughout the year. In October the pumpkin season peaks.
Different varieties have different seasons and are also preserved for different periods of time. Some can be stored long enough for you to roast them even in winter.
Be sure to buy organic pumpkins if possible. In this way, you support the protection of species and soil, as organic farming without synthetic pesticides does.
ROASTING PUMPKIN HOKKAIDO
Roast the marinated Hokkaido slices. Hokkaido pumpkin is easy and simple to grill. You can prepare it without removing the skin, because it is edible. The simplest way is to cut it into segments, marinate them and then roast them.
Ingredients:
- 1 Hokkaido pumpkin
- Organic olive oil
- Balsamic vinegar
- Spices of your choice, e.g., paprika, thyme, rosemary, chilli, cumin
- Pepper
- Salt
Elaboration:
- Wash the Hokkaido pumpkin, cut it in half, and use a spoon to remove the seeds and fibrous tissue. Do not throw away the seeds: it can be dried and lightly roasted.
- Cut it into segments.
- 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.
- Next, place the marinated segments on the grill rack that has been smeared with olive oil.
- It is best to roast the pumpkin slices indirectly so that they do not burn. Do not place them directly on the hottest central embers, but towards the edge of the grid.
- Turn the pumpkin slices on the grill from time to time.
- The segments are cooked in about 20 minutes, depending on their thickness. Season with salt and pepper if necessary or with leftover marinade.
ROAST BONNET PUMPKIN
The bonnet is a striking pumpkin, since its shape is reminiscent of a flying saucer. It is relatively tasteless and therefore tolerates an aromatic marinade with soy sauce. Bonbot squash can also be eaten with its peel.
Ingredients:
- 1 bonnet pumpkin
- Organic olive oil
- 2-3 garlic cloves
- Soy sauce
- Chili flakes
- Pepper
- Salt
Elaboration:
- Wash the bonnet pumpkin and cut it into slices.
- 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.
- Roast the slices on the grill until the bar marks appear. Turn the slices over and roast them a little more over indirect heat until the pulp softens.
POSSIBLE VARIATIONS OF GRILLED PUMPKIN
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 mixture of maple syrup and balsamic vinegar provides 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 shell. This will keep the meat firm. Once cooked, all you have to do is remove the pulp from the shell with a spoon.
