I love grilling everything. I do mean EVERYTHING. This Grilled Pumpkin Wedge dessert is a new favorite.
I recently served grilled pumpkin wedges in a savory dish with wild rice at one of my pop-up dinner parties and they were so well received! (I’ll get that recipe up soon.) But I ended up with a few extra ungrilled wedges after that night. I was going to grill them and remake that savory dish, but looking around the fridge I found some pomegranate seeds sitting next to the maple syrup and started to formulate this dessert idea.
Chinese 5-spice elevates the maple syrup and clings to the creamy, smoky, grilled pumpkin. Whipped coconut cream lightens the dish while the pomegranate seeds add texture. You could even add a little granola too.
It’s fun, different and delicous.
Grilled 5-Spice Maple Pumpkin Wedges
4 pumpkin wedges from a small pumpkin
1 tbls olive oil or ghee
1/4 cup maple syrup
1/4 tsp Chinese 5-spice
1/4 tsp cinnamon
pinch of salt
Dreamy Whipped Coconut Cream (click for recipe)
Whisk together the maple syrup, 5-spice, cinnamon and pinch of salt.
Toss the pumpkin wedges in the olive oil. Grill over medium-high heat for about 5 minutes per side until fork tender. Brush the wedges with the maple syrup mix (setting aside the extra) and grill another 2 minutes. Remove from heat.
Plate the wedges skin side down. Top each with a big scoop of the coconut whipped cream and a few spoons of the pomegranate seeds. Drizzle the whole thing with the remaining spiced maple syrup.
Dig in while warm.