
Grilled Pumpkin Recipe
If you cannot get sugar pie pumpkins, you can substitute acorn squash or butternut squash. Do not use jack-o-lantern type pumpkins because these are stringy and not very sweet. Small pumpkins are much better for this grilled pumpkin recipe. When grilling pumpkin, you should use fresh pumpkin so if you only have canned pumpkin or if pumpkins are not in season, leave this recipe for late summer or fall when you will be able to get some pumpkins. Another good idea, if you are a fan of pumpkin recipes, is to grow your own. Once you taste how delicious this grilled pumpkin recipe is, you will definitely want to expand your pumpkin patch!
Grilled Pumpkin Ingredients
- 2 small sugar pie pumpkins
- 4 tablespoons fresh rosemary, chopped
- ½ cup olive oil
- Sea salt, to taste
Grilled Pumpkin Preparation
- Heat the grill to medium high. Cut the pumpkins lengthwise into ¾ inch slices.
- Take out the stringy mass and seeds and brush the olive oil over both sides of the pumpkin strips.
- Sprinkle the sea salt and rosemary over them.
- Grill the pumpkin pieces indirectly for about 5 minutes on each side or until you can see the grill marks.
- Turn the pieces over to grill the other side.
- They are ready when you can pierce them easily with a knife or fork.
- Serve them hot, with extra salt on the side.
Grilled Pumpkin Nutrition
Servings: 7
Amount per serving
- Calories 130
- Total Fat 14.7g 19%
- Saturated Fat 2.2g 11%
- Cholesterol 0mg 0%
- Sodium 37mg 2%
- Total Carbohydrate 1.2g 0%
- Dietary Fiber 0.8g 3%
- Total Sugars 0g
- Protein 0.1g
- Vitamin D 0mcg 0%
- Calcium 24mg 2%
- Iron 1mg 3%
- Potassium 18mg 0%
Grilled Pumpkins with Sea Salt

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