This pumpkin recipe is full of toasty, warm, comforting flavours. Enjoy it as a side dish to your roast or turn it into an easy vegetarian main dish with peppery rocket and feta.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). If you are using a Weber Q Barbecue, set up your barbecue with a convection tray and a roasting trivet.
Related Grill Skills
Indirect Heat on a Premium Gas Barbecue
Indirect Heat on a Weber Q (<2023)
Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire, set the temperature to 200°C and preheat.
Deseed the pumpkin and cut into 4cm thick wedges. In a small bowl combine the miso, maple syrup, sesame oil, salt, pepper and cinnamon. Spoon 2 teaspoons of the miso ingredients over the walnuts, toss to coat and set aside until required. Pour the remaining miso dressing over the pumpkin slices.
Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue, in the indirect zone. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.
Brush the cooking grills clean. Place the pumpkin in the centre of the cooking grill, in-between the two charcoal baskets. Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue, in the indirect zone. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.
Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. Flip the pumpkin if desired. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue, in the indirect zone. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.
Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.
Serve the pumpkin wedges with the walnuts on top and garnish with parsley.
What do you need?
Recommended Tools
What do you need?
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.
