Grilled Pumpkin With Rosemary and Sea Salt

Total Time
15mins
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  1. Heat grill to medium-high.
  2. 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.
  3. 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.
  4. Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.
Most Helpful

5 5

So simple and delicious! I didnt want to buy a whole pumpkin for just we two, and I struggled to find a pre-sliced pumpkin, so in the end used a sliced Hubbard squash.This is just such a nice vegetable, roasted or grilled, the flesh melts in your mouth and as you say, that combination of sweet/salty .... mmmm :) Lovely, thank you, enjoyed for PAC Fall 2012