Belgian Spiced Grilled Pumpkin Wedges on the Arteflame

As the air turns crisp and the leaves begin to change, our palates naturally shift toward the comforting, warming flavors of autumn. There is perhaps no vegetable more iconic to the season than the pumpkin, yet it is often relegated to pies and soups. This recipe for Belgian Spiced Grilled Pumpkin Wedges breaks that mold, transforming the humble gourd into a smoky, caramelized masterpiece directly on your Arteflame grill. By utilizing the intense, even heat of the flat-top griddle, we create a side dish that boasts a crispy, spiced exterior while maintaining a tender, buttery interior.

The secret to this dish lies in the “Belgian” influence—a nod to the famous Speculoos spice blend. The combination of rich brown sugar with aromatic spices like cinnamon, cloves, and nutmeg creates a glaze that caramelizes rapidly against the hot steel of the grill. This isn't just a vegetable side dish; it is a celebration of fall flavors that pairs beautifully with smoked meats and hearty autumn gatherings. Whether you are hosting a backyard tailgate or a sophisticated outdoor dinner, these pumpkin wedges deliver a sophisticated balance of sweet, savory, and smoky notes that will leave your guests asking for the recipe.

Ingredients

• 1 medium Sugar Pumpkin or Hokkaido Pumpkin (approx. 2-3 lbs)
• 1/4 cup Olive Oil (or melted butter)
• 1/3 cup Dark Brown Sugar, packed
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Ginger
• 1 pinch White Pepper (optional for authentic Belgian kick)
• 1 tsp Sea Salt

Instructions

Step 1: Fire Up the Arteflame

1. Begin by starting a fire in the center of your Arteflame grill using charcoal or hardwood. Allow the grill to heat up for about 20 minutes.
2. You are aiming for a medium-high heat on the flat cooktop griddle. The center will be the hottest, so you will likely be cooking these wedges slightly further out from the center to prevent the sugar from burning too quickly before the pumpkin is tender.

Step 2: Prepare the Pumpkin

1. Wash the pumpkin thoroughly to remove any dirt. Using a sharp chef's knife, slice the pumpkin in half vertically. Scoop out the seeds and fibrous strings (save the seeds for roasting later if desired).
2. Cut the pumpkin halves into wedges, approximately 1-inch thick. Do not peel the pumpkin; the skin helps hold the wedge together while grilling and becomes tender enough to eat or easily separate on the plate.

Step 3: Season the Wedges

1. In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, cloves, ginger, white pepper, and sea salt.
2. Brush the pumpkin wedges generously on all sides with the olive oil.
3. Sprinkle the spice mixture evenly over the oiled wedges, pressing the spices gently so they adhere to the flesh.

Step 4: Grill to Perfection

1. Add a little extra oil or butter to the flat cooktop surface of the Arteflame.
2. Place the pumpkin wedges on the cooktop. Sear for about 4-6 minutes per side. Watch carefully as the sugar caramelizes; you want a deep brown crust, not black char.
3. If the outside is browning too fast but the inside is still hard, move the wedges to the outer edge of the grill where the temperature is cooler to finish cooking through.
4. The pumpkin is done when a fork slides easily into the thickest part of the flesh.

Tips

Grilling pumpkin requires a balance of heat management, especially when sugar is involved in the rub. Because the Belgian spice mix contains brown sugar, it is prone to burning if placed directly in the center “inferno” zone of the Arteflame. Start searing in the middle zone where the temperature is moderate, allowing the Maillard reaction to create that delicious crust without scorching the spices. If you are using a thicker skinned pumpkin variety, you can cover the wedges with a stainless steel dome or a loose piece of foil for the first few minutes on the grill; this traps the steam and helps soften the flesh faster before you uncover it to crisp up the edges.

Variations

While the Belgian spice profile is distinctively warm and sweet, this recipe is incredibly versatile. You can easily pivot the flavor profile to match the rest of your meal. If you prefer a savory route, omit the sugar and lean into fresh herbs, or add a spicy kick to contrast the natural sweetness of the squash. Here are a few excellent variations to try on your griddle:

• Maple Glazed: Swap the brown sugar for a brushing of maple syrup during the last 2 minutes of grilling.
• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or smoked paprika to the spice rub for a sweet-heat combo.
• Savory Herb: Omit the cinnamon/clove blend and use fresh chopped sage, rosemary, and garlic powder.
• Nutty Crunch: Sprinkle crushed pecans or walnuts over the wedges immediately after flipping them on the grill.
• Cheesy Finish: Crumble feta or goat cheese over the warm pumpkin right before serving.

Best pairings

These Belgian Spiced Grilled Pumpkin Wedges are robust enough to stand alongside hearty proteins, making them the ultimate side dish for autumnal feasting. The sweetness of the pumpkin cuts through rich, fatty meats, while the spices bridge the gap between savory and sweet courses. For a truly cohesive meal, consider serving these alongside dishes that benefit from the wood-fired flavor of the Arteflame.

• Grilled Pork Chops: The sweetness of the pumpkin pairs classically with pork, especially bone-in chops.
• Venison or Lamb: The gamey, rich flavor of venison is perfectly balanced by the clove and cinnamon notes.
• Whole Roasted Chicken: A simple rotisserie-style chicken allows the pumpkin spices to shine.
• Autumn Harvest Salad: Serve the warm wedges over a bed of arugula with pomegranate seeds and a balsamic vinaigrette.

Conclusion

There is a rustic elegance to serving grilled pumpkin wedges that have been kissed by the open fire. The visual appeal of the grill marks against the deep orange flesh, combined with the intoxicating aroma of roasting spices, makes this dish a showstopper. It transforms a standard seasonal vegetable into a culinary event, proving that the Arteflame is not just for searing steaks, but for extracting the full potential of garden produce.

We hope this Belgian-inspired recipe becomes a staple in your fall grilling rotation. It captures the essence of the season—warmth, comfort, and bold flavors. So, gather your friends around the fire, pour a round of dark ales or cider, and enjoy the unique taste of pumpkin done right. Happy grilling!