Grilled Pumpkin Slices Recipes

GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT

Grilled Pumpkin With Rosemary and Sea Salt image

During grilling, the sugars in the pumpkin caramelize. Per chef Duke: The combination of sweet and salty, coupled with crisp rosemary, will give you a different way of thinking about pumpkin. I'm estimating amounts; just season to taste. Based on recipe published on MotherEarthNews.com by Deanna Duke.

Provided by treehuggingmom

Categories Pumpkin

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 small sugar pumpkin, washed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1/2 teaspoon sea salt

Steps:

Heat grill to medium-high.
Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

GRILLED PUMPKIN SLICES

GRILLED PUMPKIN SLICES image

Categories Vegetable Appetizer Side Roast Christmas Thanksgiving Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free Halloween Backyard BBQ Dinner Lunch Buffet Squash Fall Winter Grill/Barbecue Healthy Vegan

Yield 6-8 people

Number Of Ingredients 4

Ingredients

1 small (1 1/2 to 2 pounds) pumpkin
1/3 cup best-quality, fresh-tasting extra-virgin olive oil, or as needed
1/2 teaspoon sea salt
1/2 teaspoon ancho chili powder

Steps:

Prepare the charcoal grill for direct heat. Light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly across the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. Have a spray bottle ready for taming flare-ups. Lightly coat the grill rack with vegetable oil and place it on the grill. Carefully cut off the top and bottom of the pumpkin. Cut the pumpkin in half, from top to bottom. Scrape out all seeds and fiber from the cavity. Use a potato peeler to remove the peel. Cut the peeled pumpkin into slices about 1/4- to 1/2-inch thick. Place them on a cutting board or plate. Brush lightly with some of the olive oil. Place the slices on the grill grate; cook for about 2 minutes on each side; they should turn a caramel color with light char and be tender enough to be easily pierced with a fork (but not falling-apart tender). Using tongs or a spatula (or both, depending on what you find works best for you), remove the slices from the grill to a platter. (At this point, the slices can be cooled and refrigerated for up to a day; see headnote.) Drizzle the olive oil on them. Sprinkle with salt, then chili powder. Serve warm, or cover with plastic wrap and serve later in the day at room temperature. Recipe Source: From Smoke Signals columnist Jim Shahin.

EASY GRILLED SQUASH

Easy Grilled Squash image

This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. -Esther Horst, Monterey, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 small butternut squash, peeled and cut lengthwise into 1/2-inch slices

Steps:

In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

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