Grilling and pumpkins don't often go together, since the former is associated with warm weather and the latter with cold. However, here in San Antonio, it is not uncommon to have pleasant weather in November.
Ingredients
Blue Pumpkin (or any kind really)
Olive Oil
Salt & Pepper
Butter
Prep was easy, I just cut a blue pumpkin in half and sliced it into about 3/4 inch slices. I love the bright orange of the flesh and how it contrasts so beautifully with the blue skin!
Anyways, then I just sprinkled them with salt, pepper, and olive oil and set the directly on the grill grate. Cook for about 10 minutes on each side with the cover on. Serve with butter and salt. And your done! Super easy!
The blue pumpkin tastes very much like an acorn squash but a little heartier, if that's possible. It yields quite a lot of flesh. We only needed one half the pumpkin to feed us, and even then there were leftovers (it's quite filling). This variety also has a ton of tightly packed seeds, which I will experiment with at a later date.
Next up: the thing I actually promised in my last post, pumpkin mac 'n' cheese.
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