Ingredients
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Main
The fall season is all about pumpkin flavor, and this Grill Roasted Pumpkin recipe from Char-Griller® Ambassador, Christina Stawiasz of @thyme.and.timber is the perfect way to add some of that flavor to a dish. She stuffed this pumpkin with wild rice pilaf. You can also try many different fillings with this recipe!Â
Instructions
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01
Preheat AKORN® Kamado to 350˚F and insert the Smokin' Stone.
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02
Using a knife on an angle, remove the top of the pumpkin. Discard seeds & scrape clean.
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Ingredients
- 1 Pie pumpkin
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03
Combine garlic, rosemary & olive oil and baste the inside of the pumpkin. Sprinkle with sea salt and return the top to the pumpkin.
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Ingredients
- 2 cloves Garlic, minced
- 2 teaspoons Fresh rosemary, minced
- 2 tablespoons Olive oil
- Sea salt, to taste
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04
Cook the pumpkin for 30-35 minutes with the AKORN lid closed and latched. Begin checking after 20 minutes. Carefully remove from heat when tender and stuff with wild rice pilaf.