Recipe by treehuggingmom
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.
Top Review by Karen Elizabeth
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
- 1 small sugar pumpkin, washed
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1⁄2 teaspoon sea salt
Directions See How It's Made
- 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.