If you have extra sugar pumpkins, try this recipe, courtesy of Katie Pearce, director of feasts at Stissing House in Pine Plains. It’s perfect for chilly days when you’re getting a bonfire going. Plus, it doesn’t require a ton of ingredients (only three, to be exact), so it’s easy to whip up for a cozy evening.
Coal-Roasted Pumpkins
Course: SidesThe ingredient list may be small, but the flavor is big with these coal-roasted pumpkins. Pair them with a meat or veggie main for a mouthwatering fall meal.
Ingredients
Sugar pumpkins
Olive oil
Flake salt
Directions
- Wrap sugar pumpkins in aluminum foil.
- Place directly on top of hot coals.
- Rotate or flip onto the other side after about 15 minutes.
- Poke with a skewer after 30 mins to check if it’s completely soft all the way through.
- Once soft, pull from coals, and let them stand until warm.
- Remove foil, scoop out seeds, and remove skin.
- Tear into chunks, season with olive oil and flake salt, and serve alongside any main dish.
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