the Ingredients
Instructions
This dish has an array of delightful flavours and festive colours. The portion size makes this pumpkin dish perfect as a vegetarian main meal option when entertaining guests.
- Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on premium gas barbecue set up methods.Prepare the barbecue for cooking using indirect medium heat (190°C-230°C). Set up your barbecue with a convection tray and roasting trivet, and preheat as directed. See below for information on Weber Q settings and set up methods.Prepare the charcoal barbecue for cooking using indirect medium heat (190°C-230°C). See below for information on how to set up a Weber Kettle.Prepare your barbecue for cooking using indirect medium heat (190°C-230°C). See below for information on pellet barbecue settings and set up methods.
- Mix together the Honey Baste ingredients.
- Using a large, sharp knife, cut away the top and tail from the pumpkin and discard. Cut the pumpkin into 2 cm thick discs (approximately 6 discs a pumpkin). If any slices have seeds, scoop them out and save for an alternate use or discard.
- Coat both sides of the pumpkin with 1/3 of the baste mixture.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the barbecue to the settings for indirect medium heat. Place the pumpkin onto the barbecue. If any slices have a scooped-out section, place them cup-side up so they’re ready to fill near the end of the cook. Roast the pumpkin, with the lid closed, for 40 minutes.Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat (190°C-230°C). Refer to the settings in Step 9. Place the pumpkin on the trivet., If any slices have a scooped-out section, place them cup-side up so they’re ready to fill near the end of the cook. Roast the pumpkin, with the lid closed, for 40 minutes.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the pumpkin onto the barbecue, in the centre of the cooking grill, between the two charcoal baskets. If any slices have a scooped-out section, place them cup-side up, so they’re ready to fill near the end of the cook. Roast the pumpkin, with the lid closed, over indirect medium heat for 40 minutes.Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Place the pumpkin onto the barbecue. If any slices have a scooped-out section, place them cup side up, so that it is ready to fill near the end of the cook. Roast the pumpkin, with the lid closed, over indirect medium heat for 40 minutes.
- While its roasting, in a bowl, combine the pepitas, pecans, shallot, and garlic. Add 1/3 of the baste mixture and mix to combine.
- After 40 minutes of roasting, baste the pumpkin with the remaining 1/3 of honey mix. Top with the pecan mixture and crumble the goat’s cheese over the pecan mix. Continue to roast for a further 20 minutes, or until the pumpkin is cooked through
- Once cooked, remove the pumpkin from the barbecue using a spatula, being careful not to lose any filling from the slices that are open in the middle. Plate up and garnish with fresh thyme leaves and an extra drizzle of honey. Serve immediately.
