- 2 small pumpkins (called Pie pumpkins at the store- the ones for cooking with, not carving for jack-o-lanterns)
- 8 oz goat cheese
- 2 cups arugula
- 2 tbsp balsamic glaze
- 1/2 cup pecans (optional)
- 1/4 cup dried cherries (optional)
Create a fire in your grill for medium direct heat. Make sure you use enough coals and they are evenly lit- you will be roasting the pumpkins in the coals.
Roast the pumpkins in the coals for 30-45 minutes, making sure that the pumpkins are uniformly surrounded by charcoal so they cook evenly. Pumpkins are ready to be removed once you can easily remove with a form.
Remove the pumpkins (using tongs or heat proof gloves) and let cool. Split open and remove seeds. Add arugula and goat cheese. Drizzle with olive oil, balsamic glaze; add salt and pepper to taste. Wonderful with the addition of pecans and dried cherries. What is neat is the half pumpkin makes for a cool serving vehicle for the rest of the ingredients- like a salad bowl. Other winter squshes can be used for this technique- I’ve done this with acorn squash and it was excellent! This recipe is perfect for a Holiday gathering! Do you have a cool way to serve pumpkin? Please share!