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Cooking + Entertaining

Grilled pumpkin: the recipe for a tasty and light side dish

Grilled pumpkin: the recipe for a tasty and light side dish


Extra virgin olive oil to taste

The Grilled pumpkin it’s a outline simple and light, ideal to prepare during the autumn days. A simple way to cook and enjoy pumpkin, a typical seasonal vegetable: just clean it, cut it into slices and roast it on the hot grill for a few minutes on each side. Once ready, it is seasoned with aemulsion made with extra virgin olive oil, salt, minced garlic, chilli and parsley. You can pair grilled pumpkin with meat dishesof fish and not only: with its sweet taste, the pumpkin lends itself to different recipes. You can use it to garnish a sandwich, a galette, to enrich an egg omelet or to accompany meats and cheeses for a delicious aperitif.

For best results, we recommend choosing a pumpkin from firm pulp, sweet and very compact: avoid more watery varieties and prefer Delica, Mantovana or Butternut. You can add a dash of balsamic vinegar and lemon juice to the emulsion aromatic herbs your favorite, such as mint and basil. You can replace the pumpkin seeds with sesame, sunflower or sliced ​​almonds. We advise you to let it rest for a few hours, even better overnight: the next day it will be even tastier.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the sautéed squash and rosemary squash.

How to make grilled pumpkin

Wash, cut the pumpkin into quarters and remove the seeds and filaments 1.

Peel and cut each quarter in half 2.

Make slices 4-5 mm thick 3.

Heat a plate and, when it is very hot, place the slices of pumpkin 4. Cook about 4 minutes on each side.

When it is cooked, gradually transfer it to a bowl 5.

Prepare the dressing. Chop the parsley, chilli and garlic 6.

Transfer the mince to a bowl, add the oil and salt seven. Mix well.

Season the pumpkin with the oil emulsion 8.

Also add the roasted pumpkin seeds 9 and let stand for half an hour before serving.

Serve the grilled pumpkin ten.


You can keep the roasted pumpkin for 2 days in the refrigerator in an airtight container. The next day the preparation will be even better.

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