Pecan and Honey Pumpkin Roasts | Veggies Recipes | Weber BBQ (2024)

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.

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• Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. Refer to Step 9 for information on settings and set up methods on a Weber Q.

  Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on setting up your premium gas barbecue for indirect heat.

  Prepare the charcoal barbecue for cooking over indirect medium heat (190°C-230°C). See below for information on set up information for Weber Kettles.

  Prepare your barbecue for cooking using indirect medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.

• 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 out the seeds, save for alternate use or discard.

• Coat both sides of the pumpkin with 1/3 of the baste mixture.

• Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat (190°C-230°C). Refer to settings in Step 9. Place the pumpkin onto the roasting trivet - if any slices have a scooped-out section, place it cup side up, so that it is ready to fill near the end of the cook. Close the lid and roast the pumpkin for 40 minutes.

  Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat. Place the pumpkin onto the barbecue, if any slices have a scooped-out section, place it cup side up, so that it is ready to fill near the end of the cook. Close the lid and roast the pumpkin for 40 minutes.

  Once the barbecue has preheated, brush the cooking grills clean. Place the pumpkin onto the barbecue, in the centre of the cooking grill, in-between the two charcoal baskets. If any slices have a scooped-out section, place it cup side up, so that it is ready to fill near the end of the cook. Close the lid and roast the pumpkin over indirect medium heat for 40 minutes.

  Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Place the pumpkin onto the barbecue. If any slices have a scooped-out section, place it cup side up, so that it is ready to fill near the end of the cook. Close the lid and roast the pumpkin over indirect medium heat for 40 minutes.

• While it’s roasting, in a bowl combine the pepitas, pecans, shallot and garlic. Add 1/3 of the baste mixture and combine.

• After 40 minutes of roasting, baste the pumpkin with the remaining 1/3 of honey mix. Top the pumpkin 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, careful not to lose any filling in the pieces that are open in the middle. Plate up and garnish with fresh thyme leaves and an extra drizzle of honey, serve immediately.

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