Pumpkin on the BBQ — roasted with dry rub
Deel
Pumpkin on the BBQ: Autumn at its best
Pumpkin is the seasonal star of autumn and winter. On the BBQ, pumpkin's natural sweetness truly shines – the heat caramelizes its sugars, and a good dry rub adds depth and character. Whether you serve it as a side dish, main course, or even dessert: grilled pumpkin is always a hit.
→ Autumn BBQ — all about grilling in fall
Which pumpkin should you use?
- Butternut squash — sweet, creamy, and easy to cut; the most versatile choice
- Hokkaido (red kuri) — nutty flavor, skin is edible after grilling
- Sugar pumpkin — small and sweet, ideal for grilling whole
What you'll need:
- 1 medium pumpkin (butternut or hokkaido)
- The Rub Kitchen dry rub — choose a sweet-warm blend with cinnamon, paprika, and cumin
- Olive oil or melted butter
- Sea salt and black pepper
→ Which BBQ rub goes with which dish?
Preparation
Cut the pumpkin into even slices or wedges about 2 cm thick. Remove the seeds but leave the skin on — it protects the flesh during grilling. Brush all sides with olive oil or melted butter and generously apply your rub. Let rest for 15 minutes for the spices to absorb.
On the BBQ
Grill the pumpkin over direct heat at 180–200°C. Place the pieces cut-side down and leave them for 4–5 minutes without moving for beautiful caramelization. Flip and grill for another 3–4 minutes.
Then move to indirect heat and continue cooking for another 10–15 minutes with the lid closed until the flesh is completely tender.
→ Direct vs. indirect heat — when to use which? | BBQ Temperatures & Cooking Times
Serving
Serve the grilled pumpkin directly from the BBQ. Delicious with a drizzle of honey or maple syrup, a knob of herb butter, or a yogurt sauce with garlic and lemon. As a side dish, it pairs perfectly with pork belly or grilled poultry. As a main course, serve it with grains like quinoa or couscous and some roasted nuts.
More vegetables on the BBQ?
Also discover our other autumn recipes: parsnips on the BBQ, grilled corn on the cob, and BBQ rub on vegetables — how to do it right. Or check out the complete vegetarian BBQ guide.
Tips from The Rub Kitchen
- Add a pinch of cinnamon or nutmeg to your rub for an extra autumnal feel
- A drop of maple syrup just before serving gives a beautiful shine
- Hokkaido pumpkin doesn't need to be peeled — the skin becomes soft and edible after grilling
- Combine with grilled apple or pear for a sweet-savory autumn dish
- Leftovers are delicious in a soup or mash