Grilled Pumpkin and Porcini

Name: Grilled Pumpkin and Porcini
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Delica pumpkin 2 ¼ cups; Porcini mushrooms (250 g cleaned) 10.6 oz; Rosemary 2 sprigs; Thyme 4 sprigs; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Fontina cheese 5.3 oz; Fresh liquid cream ½ cup; Nutmeg 1 pinch

it de fr es br

365

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 365
Carbohydrates g 9
of which sugars g 7.4
Protein g 14.8
Fats g 30
of which saturated fat g 11.36
Fiber g 3.3
Cholesterol mg 51
Sodium mg 800

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: High

PRESENTATION

If you're into fall flavors, grilled pumpkin and porcini mushrooms are, like, really the essence of Italian autumn. This dish? Smoky and perfect. Cooler months call for it when summer veggies just aren't cutting it. The grilled pumpkin recipe—it's got tender pumpkin slices and earthy porcini, sometimes with melted cheese on top. And look, in Italy's northern regions, they love stretching out grilling season into October. Why not? Keep things cozy as it cools down.

Plus, the combo of rich pumpkin and woodsy mushrooms offers a super super satisfying bite. Grill marks, slightly crispy edges—just makes you want to grab a sweater and eat outside. Keep those summer vibes hanging around.

In Italy, where porcini thrive, these flavors pop up everywhere—from risottos to grilled vegetables. And this grilled pumpkin and porcini mix showcases local, fresh ingredients beautifully. It's simple, yet feels kinda special. Whether it is a grilled pumpkin side dish or the star, pair it with a slice of good bread. Moist pumpkin becomes even sweeter on the grill, and mushrooms go all golden and charred. Some folks toss in rosemary or a drizzle of olive oil—savory!—but it’s all about quality produce, a little heat, and tons of heart.

For those missing summer cookouts, this dish is, like, the answer. It gives you a tangy and comforting taste, classic fall flavors that fit perfectly with Italian traditions. Plus, it's really fun and easy for any night at home. So... If you're aiming to enjoy an autumn treat, this dish is a for-sure favorite for your kitchen. Seriously, can't go wrong. Grab your grill, and get going!

INGREDIENTS

365

Calories per serving

Delica pumpkin 2 ¼ cups (550 g)

Porcini mushrooms 10.6 oz (300 g) - (250 g cleaned)

Rosemary 2 sprigs

Thyme 4 sprigs

Extra virgin olive oil 3 ½ tbsp (50 g)

Fine salt to taste

Black pepper to taste

For the Fondue: Fontina cheese 5.3 oz (150 g); Fresh liquid cream ½ cup (125 g); Nutmeg 1 pinch

Preparation

How to prepare Grilled Pumpkin and Porcini

To prepare the grilled pumpkin and porcini, start by cleaning the pumpkin (you will need to get 400 g of pulp). Remove the skin and then the seeds and internal filaments 1, then cut into slices and finally into cubes about 3/4 inch (2 cm) 2. Proceed to How to Clean Porcini Mushrooms first with a damp cloth 3

and then with a brush to scrape off the soil 4. Peel the root part superficially 5 and finally slice and cut into cubes of the same thickness as the pumpkin. As you go, collect the cubes in a bowl 6.

Then remove the rosemary needles from the sprigs and chop finely 7, add them to the bowl along with the thyme leaves separated, also, from the stems 8. Season with salt and pepper, then dress with the oil 9

and mix well 10. Heat a grill and then throw in the cubes, maybe in two or three rounds, to ensure even cooking and to be able to check that the cubes do not burn. It will take a couple of minutes per side, so flip halfway through cooking and then set aside 11. Finally, prepare the fondue by removing the rind from the cheese 12

and cutting the fontina into cubes 13. In a small pot, pour the cream 14 and the fontina 15,

then grate some nutmeg 16 and turn on the burner. Let it melt over very low heat, stirring well 17. Your grilled pumpkin and porcini is ready, all you have to do is serve it accompanied by some fondue and enjoy 18!

Storage

Once cooked, the grilled pumpkin and porcini should be consumed immediately so that the ingredients do not lose color and consistency. Therefore, any form of storage is not recommended.