BBQ Roasted Pumpkin: The Autumn Recipe You'll Want to Make Again and Again

When October arrives, the barbecue doesn't get put away: the menu simply changes. Evenings are milder, the markets are full of pumpkins and chestnuts, and you start craving food that tastes like it came out of a wood-fired oven. This BBQ roasted pumpkin is exactly that: sweet, lightly smoky, with caramelised edges and a salty hit of feta that brings it all together.

It's easy, it practically cooks itself with the lid down, and it works just as well as a vegetarian main as it does alongside a good piece of meat. And if you're planning something for Halloween, there's no tastier way to put pumpkin centre stage.

Why pumpkin tastes better on the barbecue

In a kitchen oven, pumpkin softens. On the barbecue, it also caramelises and picks up a gentle smoky aroma that transforms it. The secret is cooking it over indirect heat: the barbecue works like an oven, so the pumpkin cooks through without burning on the outside, and then you finish it with a quick blast of direct heat for colour.

For a refresher on the difference between the two methods, take a look at our guide Direct vs Indirect Grilling: When to Use Each Method.

Which pumpkin to choose

• Butternut squash: the easiest to find and the most forgiving. Dense, sweet flesh with little water.
• Red kuri (hokkaido) squash: small, bright orange and with a chestnut-like flavour. The skin is perfectly edible.
• Avoid large Halloween carving pumpkins: they're grown for carving, not eating. They're watery, stringy and short on flavour.

Ingredients (serves 4)

• 1 large butternut squash (approx. 1.5 kg)
• 3 tbsp extra virgin olive oil
• 2 tbsp honey (plus a little extra to serve)
• 2 garlic cloves, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 1 tsp smoked paprika (pimentón de la Vera)
• Flaky sea salt and freshly ground black pepper
• 100 g feta
• A handful of walnuts or pumpkin seeds
• A few fresh sage leaves (optional)

Method

1. Set up the barbecue for indirect heat

Preheat the barbecue to 375–390°F (190–200°C) with the lid closed.

• Gas barbecue: light the burners on one side (or the outer burners) and leave the area where the pumpkin will sit switched off.
• Charcoal barbecue: bank the coals to one side and leave the other side empty.
• Kamado: use the heat deflector.

2. Prepare the pumpkin

Cut the squash in half lengthways and scoop out the seeds with a spoon (don't throw them away; see below). Using a knife, score the flesh in a criss-cross pattern without cutting through the skin. This helps the glaze sink in and caramelise.

3. Glaze

Mix the olive oil, honey, garlic, rosemary and paprika. Season the squash with salt and pepper and brush it generously with the glaze, working it into the cuts.

4. Roast with the lid down

Place the halves skin-side down on the cooking grates, over the unlit zone. Close the lid and roast for 45–60 minutes, depending on size. Halfway through, brush with any remaining glaze.

It's ready when a knife slides into the thickest part with no resistance at all.

5. The finishing touch

Move the halves, flesh-side down, over direct heat for 2–3 minutes, just until golden. Keep a close eye on them: honey burns quickly.

6. Serve

Crumble the feta over the top and finish with the walnuts or pumpkin seeds, a few sage leaves and a drizzle of honey. Serve in the skin, or cut into wedges for sharing.

Bonus 1: toasted pumpkin seeds

Rinse the seeds to remove any stringy flesh and pat them completely dry with kitchen paper. Toss with a little oil and salt, then toast on a griddle or in a perforated pan over medium heat for 10–15 minutes, stirring often, until golden and crunchy. Perfect for snacking or for sprinkling over the finished dish.

Bonus 2: roasted chestnuts on the barbecue

While the barbecue is lit, make the most of it: cut a cross into the rounded side of each chestnut and roast them in a perforated pan over medium direct heat for 15–20 minutes, lid down, shaking now and then. Once the shells split open, wrap them in a tea towel for 5 minutes, which makes them much easier to peel.

An idea for Halloween

If you're having guests over on 31 October, serve the pumpkin on a large board with the chestnuts, toasted seeds and some good cured meats or cheeses. It's an autumn spread that looks the part and doesn't need fancy dress to steal the show.

Frequently asked questions

Do I need to peel the pumpkin before roasting?
No. Butternut and red kuri skins soften as they cook and protect the flesh from the heat. Red kuri skin can be eaten too.

Can I use a Halloween pumpkin?
Technically yes, but we wouldn't recommend it. Carving pumpkins are watery and fibrous, with very little flavour. For cooking, stick to butternut or red kuri.

How do I know when it's done?
When a knife goes through the thickest part with no resistance. If the edges are browning too much before the centre is tender, turn the barbecue down slightly.

Can I make it ahead?
Yes. Roast it up to step 4, keep it in the fridge and, just before serving, finish it over direct heat to warm it through and add colour.

What meat goes well with this pumpkin?
It's fantastic with pork (secreto, presa or ribs), roast chicken and lamb.