Slow-Smoked Pumpkin - SHOW STOPPER Recipe

Описание: With scary season approaching, be sure to try out this killer recipe - a whole smoked pumpkin, with toasted hazelnuts and pecorino cheese. Perfect for Hallowe'en, it's also my go-to Thanksgiving squash recipe. Check it out below...

INGREDIENTS :
1 cup hazelnuts
1 (4-pound) roasting pumpkin (a Cinderella variety works well)
2 tablespoons extra virgin olive, plus ¼ cup for oiling the pumpkin
1 teaspoon salt
¼ cup shredded pecorino cheese

RECIPE
Serves 6-8

Heat a grill, smoker, Green Egg, or forno to 300°F. Preheat the oven to 375°F.

Toast the hazelnuts in the oven for 5 minutes. Watch carefully so they do not burn. Let them cool, rub off the skins if desired, then chop into pieces and set aside.

Oil the pumpkin on all sides with ¼ cup oil. Place directly on the grill, or in a cast-iron skillet if using a forno, and roast on low heat for at least 3 to 4 hours, until it is blackened and has almost collapsed.

*Note: You may need to add logs to the fire to keep the temperature at 300°F throughout the process.

Cut the pumpkin in half, scoop out and discard the seeds, and scrape the flesh into a food processor fitted with a metal blade.

Add the salt and the remaining 2 tablespoons oil and pulse until smooth.

Transfer the pumpkin puree to a serving bowl and top with shredded pecorino and toasted hazel-nuts.

Serve warm.

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Chapters:

00:00 - Welcome to the smoked pumpkin episode
00:49 - It’s perfect for Thanksgiving
01:14 - Preparing the grill
01:53 - Cooking the pumpkin
03:26 - Revealing the pumpkin
04:03 - 4 hours of cooking later
04:46 - “Rolling what?”
05:24 - Roasing your nuts
06:16 - Preparing the cooked pumpkin
07:03 - Blending
08:38 - Tasting

#cookingvideo #italy #pumpkin