Grilled Oregon Pumpkin with Maple Glaze

Introduction

Experience the rich, sweet flavor of Oregon-grown pumpkin slices grilled to perfection on the Arteflame grill and glazed with warm, buttery maple syrup. This recipe celebrates the delicious simplicity of cooking with local ingredients over open fire, capturing a stunning caramelized finish for a perfect seasonal side or appetizer. With multiple heat zones, buttery searing, and zero clean-up, the Arteflame makes this dish as fun to grill as it is to eat.

Ingredients

• 1 small Oregon-grown pumpkin (sugar or pie pumpkin preferred)
• 2 tbsp unsalted butter, melted
• 3 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of sea salt
• Freshly ground black pepper, to taste
• Optional: Chopped pecans for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and ignite the paper.
4. Let the fire burn for about 20 minutes until the cooktop and center grill grate are up to temperature.

Step 2: Prepare the pumpkin

1. While the grill is heating, slice the pumpkin into 1/2-inch thick wedges, removing the seeds and stringy bits.
2. Leave the skin on—the high heat will crisp it slightly and make it easy to handle.

Step 3: Make the maple glaze

1. In a small bowl, combine the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper.
2. Mix well until smooth and set aside.

Step 4: Grill the pumpkin slices

1. Place the pumpkin wedges nearer to the center flat cooktop zone, where the heat is higher, but not directly on the center grill grate.
2. Brush each slice with the prepared maple glaze.
3. Grill for about 5-6 minutes on each side until the pumpkin is tender and has caramelized edges, brushing with additional glaze as needed.
4. Move any slices outward on the cooktop to control doneness using the cooler heat zones.

Step 5: Finish and serve

1. Once the pumpkin is deeply caramelized but still holds its shape, remove it from the grill.
2. Finish with extra maple glaze and sprinkle with optional chopped pecans.
3. Serve hot as a side dish or light seasonal appetizer.

Tips

• Use butter for grilling the pumpkin—its flavor really enhances the caramelization compared to oil.
• Start glazing after the first flip for richer browning and to avoid burning the natural sugars in maple syrup.
• Keep a close eye—different pumpkin sizes cook at slightly different rates depending on thickness and water content.
• Use the hotter inner ring of the Arteflame flat cooktop for searing the cut side of the pumpkin, and the cooler outer ring to finish the cooking without over-charring.

Variations

1. Spicy Chipotle Pumpkin: Add 1/2 tsp chipotle chili powder to the glaze for a smoky-spicy kick.
2. Savory Herb Pumpkin: Omit maple syrup, and glaze with a mixture of melted butter, garlic, rosemary, and thyme.
3. Brown Sugar Bourbon Pumpkin: Swap maple syrup with brown sugar and a splash of bourbon—it caramelizes beautifully and adds depth.
4. Curry Spiced Pumpkin: Add 1/2 tsp curry powder and a touch of cumin to the glaze for a warm, earthy flavor profile.
5. Orange Zest Glaze: Add freshly grated orange zest to your glaze for a citrusy twist that balances the sweetness.

Conclusion

Cooking Oregon-grown pumpkin on the Arteflame grill brings out incredibly rich flavor and texture that’s impossible to achieve in an oven. With buttery maple glaze and hints of warming spice, this dish will become a fall favorite. The flat cooktop ensures a perfect, controlled sear every time, and there's almost no clean-up when you’re done. Just fire it up and savor the results.

Best pairings

• Grilled pork chops reverse-seared on the Arteflame center grate.
• A light arugula salad with apple slices and toasted walnuts.
• Warm apple cider or a chilled Oregon Pinot Gris.
• Fresh cornbread with honey butter.