On the grill or in the oven, this seasonal roasted pumpkin is a colorful and hearty addition to fall mains

An easy dish, and one that can be prepared ahead of time if you prefer to serve it as a salad at room temperature. This roasted pumpkin can be cooked it outdoors for that lovely smoky flavour, but it’s in no way essential.

Ingredients (serves 6)

• 1 medium pumpkin or winter squash (about 2 ¾–3 ¼ pounds)
• 2 tablespoons olive oil
• ½ cup walnuts, chopped
• ½ cup loosely packed flat-leaf parsley, chopped
• 1 garlic clove, finely chopped
• A pinch of red pepper flakes (to taste)
• 7 tablespoons olive oil (just under ½ cup)
• Juice and zest of 1 large orange
• Salt, to taste

The Homes & Gardens method

• In a bowl, combine the walnuts, parsley, garlic, red pepper flakes, olive oil, orange juice, and orange zest.
• Season with salt to taste. Set aside.
• Preheat your oven broiler to medium-high, or heat a grill until the flames die down and the coals/wood are glowing and ashy.
• Wash the pumpkin or squash. Cut in half, scoop out the seeds (no need to peel), and slice into ½-inch thick slices. This culinary scoop and scraper from Amazon will help.
• Toss the slices with olive oil and season with salt and pepper.
• On the grill (preferred): Place the slices directly on one of the best grills. Cook, turning every 2 minutes, until nicely charred and tender.
• In the oven: Arrange slices on a baking sheet and broil until charred on both sides and cooked through.
• Arrange the squash slices on a serving platter (we like this large stoneware oval serving platter from Crate & Barrel). Spoon some of the dressing over the top.
• Serve the rest of the dressing on the side – it also pairs beautifully with our rolled pork belly.

This is the perfect time of year to cook up seasonal squash so if you have a glut of fall produce and want more ideas of how to cook them, take a look at these pumpkin recipes for some harvest inspiration.