Here’s a tasty dish were we combine chargrilled butternut with salty, tangy and sweet. A perfect sharing platter. If you’re curious about Caveman grilling then’s here’s some more info.

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Servings 4 people
Cook Time 45 minutes
Start the grill 30 minutes

Ingredients

  • 3.3 lbs Butternut pumpkin
  • 5 oz feta cheese
  • 4 tbsp maple syrup
  • 1 tbsp sumac
  • 2 oz peeled pistachio nuts

Instructions

  • Fire up the grill, prepare it for indirect heat. Have it running at 150-180° C / 300-350° F. This is what I call 'medium' heat.
    Glödande kolbädd
  • When the grill is up to temp, simply place the butternut on the glowing embers and close the lid.
    Butternut på glödande kol
  • Rotate the pumpkin by one third when 15 minutes have passed. Do this again after another 15 minutes, and when it's been on for a total of 45 minutes (two rotations), it's done. The reason to cook it on three 'sides' instead of just two is to cook it more evenly.
    Charred butternut
  • Bring the pumpkin inside and slice it lengthwise. Now you can either slice across in thick slices (1-1.5"), like you slice bread, or cut it into large cubes.
    Sliced butternut
  • Sprinkle an even layer of sumac on the pumpkin meat, followed by crumbled feta cheese and roughly chopped pistachios, and finally drizzle the maple syrup over it.

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