It’s October, and to me, that means one thing – pumpkins! From families roaming the pumpkin patch in search of the perfect carving pumpkins to miniature pumpkins brightening up fall tables and all sorts of jack o’ lantern motifs, it’s impossible not to feel the season in full swing. Kids are crafting pumpkin art in school, and everywhere you look, there are pumpkin recipes – soups, breads, pies, and more delicious ways to celebrate this fall favorite.

    Lately, though, I cannot get enough of roasted pumpkin. You can roast the pumpkin in the oven, or over the grill in a grilling pan. It’s wonderful tucked into tacos, stirred into a creamy roasted pumpkin risotto, or simply enjoyed on its own as a side. Honestly, when I fire up the grill to make these dishes, I need to remind myself not to eat all the pumpkin before the recipe even comes together!

    When you think of tacos, pumpkin might not be the first filling that comes to mind – but once you try these Grilled Pumpkin Tacos you’ll wonder why! Grilling or roasting brings out pumpkin’s natural sweetness while adding a caramelized quality that makes it irresistible. Nestled in warm tortillas and paired with bold spices and fresh toppings, like avocado, sliced radishes, grated cheese, and toasted pumpkin seeds, these tacos are a playful twist on fall flavors. They’re festive, colorful, and just the right mix of cozy and unexpected – a perfect way to bring a taste of autumn to taco night.

    Look for a pumpkin that is solid and round. The best pumpkins for baking or grilling should be about 4-7 pounds. Sugar Pie Pumpkins, sometimes called just “sugar pumpkins,” are smaller and heavier than carving pumpkins of equal size. Sugar pumpkins are also less stringy, although, they do still have strings and seeds that must be removed before cooking. Don’t worry so much about the outer skin and whether or not there are blemishes, because for this recipe, we peel the skin off the pumpkin with a potato peeler.

    Once you’ve selected your pumpkin, cut off the very top along with the stem. Then cut the pumpkin in half from top to bottom, or vertically. Now you can scoop out the seeds and stringy pulp with a grapefruit spoon. The serrated edges really help to dislodge the strings and seeds. Once this is done, peel the outer layer of the pumpkin with a potato peeler. Finally, once the pumpkin is cleaned and ready to go, cut it into bite-sized pieces.

 

Roasted Pumpkin Tacos

INGREDIENTS

Grilled Fresh Pumpkin
1 whole sugar pie pumpkin (seeds removed, outer skin peeled, and cut into bite-size chunks)
2 tsp. of your favorite lemon pepper
2 tbsp. extra-virgin olive oil

Taco Fixings
2 cups grilled pumpkin pieces (see ingredients above)
12 flour or corn taco tortillas
1 cup grated mixed Mexican cheese
12 cherry tomatoes (sliced or diced)
6 radishes (thinly sliced)
2 avocados (thinly sliced or cut into small pieces)
1 cup finely shredded green cabbage
1/2 cup pepitas, toasted (toss in olive oil and sea salt and sauté until slightly browned)
1/3 cup cilantro, minced or sliced
6 wedges fresh lime

DIRECTIONS

Roasting (or grilling) the Pumpkin

    Preheat grill to medium high heat. Spray an aluminum tin or your favorite barbecue tin with cooking spray. Set aside.
    Clean your pumpkin and dry thoroughly. Cut the top of the pumpkin, including the stem, off the very top. (Be careful with this step; it can be a bit slippery.)

    Cut the pumpkin in half vertically. Using a grapefruit spoon, scoop out the seeds and stringy pulp. Discard the strings and save the seeds if you want to roast them later for a snack.

    Peel the outer layer of skin with a potato peeler. (This is surprisingly easy!)

    Cut the pumpkin meat into bite-sized pieces. Toss with olive oil and lemon pepper and place into the prepared pan.
 
    Place the pan in the middle of the grill and roast until beginning to brown. After about 7 minutes, check to see if the pumpkin needs turning. If so, use a metal spatula to turn the pieces of pumpkin to brown the other sides. This process will take about 15 minutes all together, depending upon the heat of your grill. Alternatively, you can roast the pumpkin in the oven at a high temp of 425 F to achieve the same effect of browning and slightly caramelizing the pumpkin bites.

Assembling the Tacos

    Heat your tortillas on the grill or in a skillet until warm and beginning to crisp up if you like them crispy. 
    Layer all the ingredients beginning with the shredded cabbage, followed by grilled pumpkin, tomatoes, radishes, avocado, cilantro leaves, grated cheese, pumpkin seeds (pepitas) and a squeeze of lime. Serve.

    Note:  To toast the pepitas: toss the seeds in a little bit of olive oil and season with salt and pepper or better yet, TJ’s Chili Lime Seasoning Blend. You can toast them in the oven or toaster oven at 350 F for about 5 minutes or sauté them in a frying pan until slightly browned.