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Grilled Pumpkin Wedges with Garlic Herb Butter

By bella

10 min
15 min
2-4

Equipment

Oatmilk

12" x 22" XL Griddle with Warming Tray

Ingredients

  • 1 small sugar pumpkin or kabocha squash, seeded and cut into wedges

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons unsalted butter

  • 1 clove garlic, minced

  • 1 teaspoon chopped fresh thyme or rosemary

  • 1 tablespoon chopped fresh parsley (for garnish)

Directions

  • Prep the pumpkin: Wash and slice the pumpkin into wedges about 1-inch thick. Remove seeds but leave the skin on for structure. Drizzle with olive oil and season with salt and pepper on both sides.

  • Preheat the griddle: Heat your bella 12” x 22” XL Griddle with Warming Tray to medium heat. Lightly oil the surface if needed.

  • Grill the pumpkin: Place the wedges on the griddle, cut side down. Cook for 6 to 8 minutes per side, or until grill-marked and tender when pierced with a fork. Use the warming tray to keep wedges hot while working in batches if needed.

  • Make garlic herb butter: In a small saucepan, melt butter and stir in minced garlic and herbs. Let it bubble gently for 1 to 2 minutes, then remove from heat.

  • Finish and serve: Brush the grilled pumpkin with garlic herb butter and sprinkle with fresh parsley. Serve warm as a side or light vegetarian entrée.

Products used

Bestseller

12" x 22" XL Griddle with Warming Tray

$--
Family Sized
EverGood™

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