Maple glazed Butternut Pumpkin with Quinoa salad

Maple glazed Butternut Pumpkin with Quinoa salad

50 mins 50 mins
Super Easy Super Easy
6 people 6 people
A little bit of sweetness balances the nutty flavours in this ever so simple vegetarian dish that will have your family’s taste buds dancing (with minimal effort).


  • 2 tbsp olive oil, plus extra 1 tbsp
  • Sea-salt flakes and freshly ground black pepper, to season
  • 2 tbsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 2 small butternut pumpkins, halved and seeds removed
  • 2 tbsp chopped pecans

Quinoa salad

  • 2 cups cooked quinoa
  • 1/2 cup pomegranate arils
  • 1 cup picked mint leaves
  • 1 Lebanese cucumber, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 tbsp pomegranate molasses
  • 1 tbsp extra-virgin olive oil
  • Sea-salt flakes and freshly ground pepper, to season
  1. Preheat your BeefEater BBQ to medium-high heat.
  2. Combine olive oil, maple syrup, spices and salt and pepper in a small bowl. Stir to combine and set aside.
  3. Brush the flesh of the pumpkin with extra olive oil.
  4. Place cut side down on the grill side of BBQ, cook for a few minutes each side until charred. Transfer to flat plate and turn heat down to medium-low.
  5. Meanwhile, toss all salad ingredients together in a bowl, season and set aside.
  6. Close BBQ lid and cook for 25-30 minutes, basting every 10 minutes with maple glaze.
  7. Insert skewer into pumpkin, checking it’s tender all the way through before removing and transferring to platter.
  8. Serve pumpkin warm, scattered with pecans and served with quinoa salad.



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