If you are looking for guidance and inspiration on how to roast pumpkin for all the dishes- let me introduce you to fire roasted pumpkin in your grill! Yes, you can roast pumpkin in your charcoal grill and it is fun and delicious too! If you are looking for other appetizer or side recipes, be sure to check out my appetizer page!

Most people think of pumpkin pie when they think of this iconic fall squash. But in this recipe it makes for a wonderful salad, roasted in coals and served warm with arugula and goat cheese.

This recipe is one of those that really surprises people because it is an unconventional way to cook a pumpkin, though when you think about it, mankind has been using fire this way for thousands of years. What is old is new again!

how to roast pumpkin in your grill

 

Pulling the pumpkin out of the coals, and then splitting it for a awe inspiring salad presentation may just win a place at your holiday table this year, I know it will be on mine!

I can’t take credit for the idea behind this recipe, it came from my all time Grilling Hero, Francis Mallmann, a French Trained Argentinian Chef who has all kinds of creative recipes in his cookbook 7 Fires.

How to Roast Pumpkin in your Grill:

1) Start with smallish to medium sized pumpkins. Note, the color of the pumpkin will be the color of the flesh of the pumpkin so if you want orange, get an orange pumpkin. The White pumpkins have a white flesh, and so on…

2) Create a fire in your (charcoal) 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. Sorry, but this only works for charcoal grills because the pumpkin is roasting in the embers.

3) Roast the pumpkins in the coals for 30-45 minutes, making sure that the pumpkins are uniformly surrounded by charcoal so they cook evenly. Flip them over so all sides get roasted. Pumpkins are ready to be removed once you can easily pierce them with a fork- this means the inside is fork tender.

4) 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 squashes 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!

how to roast pumpkin in your grill 

Roasting pumpkins in hot coals is a fun way to cook veggies- I imagine this is the way our ancestors did it before they had ovens!

If you love Pumpkin and fall squash as much as I do, don’t forget to check out my Roasted Acorn Squash and Arugula Salad Recipe, my Smoked Pumpkin Cheesecake Recipe or my Chai Tea Pumpkin Pie Recipe! They’re a unique twist to pumpkin that will take your holiday gathering to the next level! 

If you are looking for more appetizer and salad inspiration, don’t forget to check out our appetizer page!

 

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how to roast pumpkin in your grill

Fire Roasted Pumpkin, Arugula and Goat Cheese Salad


  • Author: Robyn
  • Yield: serves 4 1x

Ingredients

Scale
  • 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)

Instructions

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!

Roasted Acorn Squash & Arugula Salad With Goat Cheese and Italian Sausage (and My Cookbook Club Debut)