Grilled Pumpkins

November 6, 2008

Grilled Pumpkins

Sara Jones, Tucson CSA

The intense heat of the grill will caramelize some of the sugars
in the pumpkin, making the flesh smoky and sweet. To prepare
scrape away the seeds and fibers and slice into long ½” thick
pieces. If you make a jack-o’lantern, why not grill the cut out
pieces for dinner?!

Several ½” thick pumpkin slices
Pinch of ground nutmeg, ground sage, salt and pepper
Balsamic Vinegar and olive oil

Rub pumpkin slices with oil and vinegar and sprinkle with
seasonings. Place slices on hot grill. Cook about 7 minutes on
each side, or until nicely browned and tender. Remove peel and
serve slices on a sandwich or as a side dish.

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