How to grill pumpkin on the barbecue

you can prepare all kinds of vegetables on the grill. The most used vegetables 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 to keep it simple, healthy, and tasty at the same time, pumpkins are the ideal option as 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 pulp are the most appropriate, For example, Hokkaido, Hubbard squash, UFO-shaped bonnet squash, or Butternut…

Roast pumpkin sustainably

Pumpkin season is variable, you can go from March to December or from 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 they are also kept for different periods of time. Some can be stored long enough that you can grill them even in winter.

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

Roasting Hokkaido Squash

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 roast them.

Ingredients:

1 Hokkaido pumpkinOrganic olive oilBalsamic vinegarSpices of your choice, eg paprika, thyme, rosemary, chilli, cuminPepperSalt

Elaboration:

Wash the Hokkaido squash, cut it in half, and use a spoon to remove the seeds and fibrous tissue. Don’t throw away the seeds: they can be dried and lightly toasted. Cut into wedges. 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 wedges on the grill rack that has been brushed with olive oil. It is best to grill the pumpkin slices indirectly so they do not burn. Don’t place them directly over the hottest center coals, but rather toward the edge of the grate. Rotate the squash slices on the grill occasionally. The wedges cook in about 20 minutes, depending on their thickness. Season with salt and pepper if necessary or with leftover marinade.

Roast squash

The bonetera is a striking pumpkin, since its shape is reminiscent of a flying saucer. It is relatively tasteless and thereforetolerates an aromatic marinade with soy sauce. The bonetera squash can also be eaten with its skin.

Ingredients:

1 bonetera pumpkinOrganic olive oil2-3 garlic clovesSoy sauceChili flakesPepperSalt

Elaboration:

Wash the squash and cut 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. Grill the slices until the bar marks appear. Flip the slices over and grill a little longer over indirect heat until the flesh softens.

Possible Grilled Squash Variations

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 you an exotic touch.

Also you can change the spices to your liking. A sweet and sour marinade made with a mix of maple syrup and balsamic vinegar adds variety.

Also you can try roasting the squash cut into halves. To do this, cut it in half, remove all the seeds and fibers, and grill the marinated halves without removing the skin. This will make the meat firm. Once cooked, all you have to do is Scoop out the pulp from the shell with a spoon.