If you’re looking for the quintessential autumn BBQ dish that harmonises savoury, sweet, and nutty flavours, then look no further than our Miso Maple Roasted Pumpkin with Toasted Walnuts. Expertly crafted for Weber BBQ enthusiasts, this recipe takes full advantage of the versatile cooking methods of Weber products like the Weber Q, Weber Baby Q, Weber Family Q, and Weber Spirit, among others. We’re your one-stop destination for all Weber-related culinary adventures. Whether you’ve got a Weber Genesis, Weber Summit or even the Weber Smokey Mountain, this recipe is designed for perfection.
This delicious dish can be prepared using any BBQ Rubs for that extra kick or can be dressed with one of our select BBQ Sauces and BBQ Marinades available in-store.
Roasting pumpkin on a Weber Grill enhances its natural sweetness, giving it a rich, smoky depth. Miso paste and maple syrup come together for an umami-packed glaze that will make your tastebuds dance. Topped off with toasted walnuts, it’s the perfect medley of textures and flavours. Fresh parsley leaves add a splash of colour and a burst of freshness, rounding off this exquisite dish. It’s a terrific side option for your outdoor gatherings and can effortlessly turn into a vegetarian main with the addition of peppery rocket and feta.
Ideal for seasoned BBQ enthusiasts and newcomers alike, this recipe not only serves as a mouthwatering dish but also a gateway to the world of outdoor cooking. Whether you’re into Lane’s BBQ, Smokey Joe’s, Meat Church, Hardcore Carnivore, Rum and Que, or Grumpy’s Garry’s, we’ve got something for everyone.
Miso Maple Roasted Pumpkin with Toasted Walnuts
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
- ¼ Jap/Kent pumpkin- approx. 1kg
- 1 tablespoon miso paste
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- ¾ cup walnuts
- Fresh parsley leaves, to garnish
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). If you are using a Weber Q Barbecue, set up your barbecue with a convection tray and a roasting trivet.
Deseed the pumpkin and cut into 4cm thick wedges. In a small bowl combine the miso, maple syrup, sesame oil, salt, pepper and cinnamon. Spoon 2 teaspoons of the miso ingredients over the walnuts, toss to coat and set aside until required. Pour the remaining miso dressing over the pumpkin slices.
Roast the pumpkin wedges over indirect medium heat, with the lid closed for 40 to 60 minutes, or until softened. Reserve any of the leftover miso liquid from the dish and brush on the pumpkin halfway through. When there is 20 minutes remaining of the roasting time, place the walnuts on a small square of foil, folding up the sides to create a small boat. Add the walnuts packet to the barbecue, in the indirect zone. Continue to roast until the walnuts are golden and toasted the pumpkin is cooked through.
Serve the pumpkin wedges with the walnuts on top and garnish with parsley.