The 10 Days of Pumpkin
Day Two:
Pumpkin on the Grill
We're still exploring all the ways that, according to The Cake Therapist, pumpkin makes us think about coming home.
And what says home better than your own backyard? (Just ask Dorothy of Kansas in The Wizard of Oz.)
And your grill?
There's a way to grill pumpkin that takes it in a decidedly savory direction.
You cut it into wedges, baste it with garlic oil, and grill-roast the slices in disposable
aluminum pans with your grill lid closed. Turn once halfway through and you've got a
fabulous vegetable dish with the flavor of the grill--and the Mediterranean.
What the village baker would do in the south of France, we can do in our own backyards.
Grill-Roasted Pumpkin with Dry-Cured Olives and GarlicAdapted from BBQ Bistro by Karen Adler and Judith Fertig (Running Press, 2015)
In French markets in autumn, you will see huge potironssuch as the Rouge Vif d’Etampes, known as the Cinderella pumpkin because it looks like her carriage, brought to life by her fairy godmother. There, they sell slices from a whole pumpkin that you can bring to life by roasting them at home. Here, you can simply buy a small sugar or pie pumpkin, cut it into slices, and then grill-roast this simple yet satisfying dish that will completely change how you think about pumpkin. It’s easier to cut the pumpkin into wedges first, and then use a sturdy vegetable peeler or a paring knife to peel the wedges.Serves 61/4 cup (50 ml) extra-virgin olive oil3 large garlic cloves, sliced1 small pumpkin (about 11/2 pounds/750 g) or 1 medium-size butternut or Hubbard (or 2 acorn) squash, stemmed, seeded, and cut into 2-inch (5-cm) wedges (at the widest part), then peeled20 black, dry-cured olives, pitted and halved1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thymeKosher or sea salt and freshly ground black pepperPrepare a medium-hot fire in your grill.In a saucepan over medium heat, warm the oil and garlic together until the garlic is fragrant, about 4 minutes.Arrange the pumpkin slices, olives, and thyme in disposable aluminum pans. Drizzle with the olive oil mixture, and then season with salt and pepper.
Place on the grill, close the lid, and grill for 20 minutes. Open the lid and turn the pumpkin slices over. Close the lid and grill for 15 to 20 minutes more or until the pumpkin is fork-tender. Transfer the pumpkin wedges to a platter and drizzle with the juices from the pan. Sprinkle the olives over the pumpkin and serve warm.
Pumpkin on the Grill
We're still exploring all the ways that, according to The Cake Therapist, pumpkin makes us think about coming home.
And what says home better than your own backyard? (Just ask Dorothy of Kansas in The Wizard of Oz.)
And your grill?
There's a way to grill pumpkin that takes it in a decidedly savory direction.
You cut it into wedges, baste it with garlic oil, and grill-roast the slices in disposable
aluminum pans with your grill lid closed. Turn once halfway through and you've got a
fabulous vegetable dish with the flavor of the grill--and the Mediterranean.
What the village baker would do in the south of France, we can do in our own backyards.
Grill-Roasted Pumpkin with Dry-Cured Olives and GarlicAdapted from BBQ Bistro by Karen Adler and Judith Fertig (Running Press, 2015)
In French markets in autumn, you will see huge potironssuch as the Rouge Vif d’Etampes, known as the Cinderella pumpkin because it looks like her carriage, brought to life by her fairy godmother. There, they sell slices from a whole pumpkin that you can bring to life by roasting them at home. Here, you can simply buy a small sugar or pie pumpkin, cut it into slices, and then grill-roast this simple yet satisfying dish that will completely change how you think about pumpkin. It’s easier to cut the pumpkin into wedges first, and then use a sturdy vegetable peeler or a paring knife to peel the wedges.Serves 61/4 cup (50 ml) extra-virgin olive oil3 large garlic cloves, sliced1 small pumpkin (about 11/2 pounds/750 g) or 1 medium-size butternut or Hubbard (or 2 acorn) squash, stemmed, seeded, and cut into 2-inch (5-cm) wedges (at the widest part), then peeled20 black, dry-cured olives, pitted and halved1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thymeKosher or sea salt and freshly ground black pepperPrepare a medium-hot fire in your grill.In a saucepan over medium heat, warm the oil and garlic together until the garlic is fragrant, about 4 minutes.Arrange the pumpkin slices, olives, and thyme in disposable aluminum pans. Drizzle with the olive oil mixture, and then season with salt and pepper.
Place on the grill, close the lid, and grill for 20 minutes. Open the lid and turn the pumpkin slices over. Close the lid and grill for 15 to 20 minutes more or until the pumpkin is fork-tender. Transfer the pumpkin wedges to a platter and drizzle with the juices from the pan. Sprinkle the olives over the pumpkin and serve warm.
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