Pumpkin on the BBQ — roasted with dry rub
Pumpkin on the BBQ: autumn at its best
Pumpkin is the quintessential seasonal produce for autumn and winter. On the BBQ, the natural sweetness of pumpkin really comes into its own — the heat caramelizes the sugars and a good dry rub adds depth and character. Whether you serve it as a side dish, a main course, or even as dessert: grilled pumpkin is always a winner.
Which pumpkin should you use?
- Butternut squash — sweet, creamy, and easy to slice; the most versatile choice
- Hokkaido (red kuri) — nutty flavor, skin is edible after grilling
- Sugar pumpkin — small and sweet, ideal for grilling whole
What do you need?
- 1 medium-sized pumpkin (butternut or Hokkaido)
- The Rub Kitchen dry rub — opt for a sweet-warm blend with cinnamon, paprika, and cumin
- Olive oil or melted butter
- Sea salt and black pepper
Preparation
Slice the pumpkin into uniform slices or wedges approximately 2 cm thick. Remove the seeds but leave the skin on — it protects the flesh during grilling. Brush all over with olive oil or melted butter and apply your rub generously. Let rest for 15 minutes to allow the spices to penetrate.
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 them for nice caramelization. Flip and grill for another 3–4 minutes.
Then, move to indirect heat and let finish 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 straight 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 with grains such as quinoa or couscous and some toasted nuts.
More vegetables on the BBQ?
Discover our other autumn recipes: parsnips on the BBQ, corn on the BBQ, and BBQ rub on vegetables — how to do it right. Or check out the full vegetarian BBQ guide.
Tips from The Rub Kitchen
- Add a pinch of cinnamon or nutmeg to your rub for extra autumn vibes
- A drop of maple syrup just before serving adds a beautiful glaze
- You don't need to peel Hokkaido pumpkin — the skin becomes soft and edible after grilling
- Combine with grilled apple or pear for a sweet-savory autumn dish
- Leftovers are delicious in soup or mashed potatoes