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Pumpkin Recipes

Recettes Citrouilles

Roasted Pumpkin Seeds

Servings: 4

Preparation time: 15 min

Cooking time: 15 min

Ingredients:

Preparation:

  1. Preheat the BBQ to 300°F (150°C). Rinse the pumpkin seeds in a colander.
  2. Place on paper towels and pat dry.
  3. Place in a mixing bowl and add a little vegetable oil and stir so that the seeds are evenly oiled.
  4. Spread seeds in a single layer on a cookie sheet.
  5. Sprinkle with BBQ Québec Jamaican Jerk dry marinade.
  6. Add your piece of wood to your charcoal or chips in your smoke box.
  7. Cook on the BBQ for 15 minutes over indirect heat, stirring occasionally, until the seeds are dry and toasted.
  8. Let cool slightly before serving.

Pumpkin & Spinach Frittata

Servings: 3-4

Preparation time: 25 min

Cooking time: 15 min

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 cups cubed pumpkin
  • 1 chopped onion
  • 2 cloves garlic, finely chopped
  • 1 package spinach; drained and chopped (10 oz/300 g)
  • 6 eggs
  • 1 tablespoon of water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon of Explorateur BBQ Québec dry marinade
  • 1 cup shredded Monterey Jack cheese

Preparation:

1. In a 10-inch (25 cm) diameter BBQ-safe skillet, heat oil over medium heat. Add pumpkin, onion and garlic and cook, stirring occasionally, for about 5 minutes or until squash is tender-crisp. Add spinach and toss.
2. Meanwhile, in a bowl, mix the eggs, water, salt, pepper and BBQ Québec Explorer spices. Pour the egg mixture over the vegetables and mix well. Sprinkle with cheese. Cook over medium-low heat using indirect cooking for about 7 minutes or until the bottom and edges of the frittata have set, but the top is still slightly liquid. Continue cooking on the preheated oven rack for about 2 minutes or until the frittata is golden and the top has set.

Variant:
  • Add 1 cup (250 ml) cubed smoked sausage or smoked chicken along with the spinach.
  • Serve with a good white wine.

Pumpkin Orzotto

Servings: 4

Preparation time: 25 min

Cooking time: 1 hour

Ingredients:

  • 300 g (2/3 lb) pearl barley
  • 1 medium-small pumpkin, peeled and sliced
  • 4 slices of pancetta
  • 1 L (4 cups) vegetable or meat broth
  • 1 glass of white wine
  • 45 ml (3 tbsp) honey
  • 1 clove of garlic
  • 1/2 onion, chopped
  • 30 ml (2 tbsp) butter, separated
  • Grated parmesan cheese
  • Sea salt and black pepper from the mill
  • 1 tbsp. of Argentina BBQ Quebec dry marinade

Preparation:

  1. Empty the pumpkin, cut 8 slices and peel them.
  2. Place the pumpkin slices on a baking sheet, drizzle with oil and season with salt, pepper and Argentina BBQ Québec spices. Coat well.
  3. Roast on the BBQ at 425°F (220°C) for 40 minutes. Then add the pancetta slices and cover generously with honey. Cook on the BBQ using indirect heat for 5 minutes, or until the pancetta is crispy.
  4. In a preheated cast iron skillet, heat 1 tablespoon of butter. Add a crushed garlic clove in its skin and the chopped onion.
  5. Sweat the onion and add the pearl barley. Coat the grains in the butter and onion, stirring gently for a few minutes or until the grains begin to crackle.
  6. Add 1 glass of white wine, simmer for a minute, then add a ladleful of stock. Add the stock a ladleful at a time until absorbed, stirring constantly, until the pearl barley is fully cooked.
  7. When the pumpkin is ready, cut the slices roughly into 4 pieces each, mash them with a fork and add them to the pan with the pearl barley. Add a little grated Parmesan and 1 tablespoon of butter, mix well.
  8. Garnish each plate with slices of pancetta and Parmesan.
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