What’s better than tiny cute little pumpkins? Having them hollowed out and filled with delicious Red Oak smoke flavored filling. Carving up a pumpkin just got tastier.

Total Time: 1.5 hours
Servings: 10

Ingredients:

  • 2 – 5×11” Red Oak Planks
  • 10 Baby Pumpkins
  • 2 small Onions, diced
  • 2 medium Carrots, diced
  • 3 stalks Celery, diced
  • 1 lb. Bread, cubed
  • 1/2 cup Pumpkin Seeds
  • 6 oz. Butter
  • 1/2 cup Chicken Broth
  • 2 Tbsp. fresh Sage, chopped
  • 1 tbs. Kosher Salt
  • 1 tsp. Black Pepper

Chef's Tip

Miniature pumpkins are abundant during fall and make for great presentation, they also keep your stuffing from drying out.

Directions:

  1. Soak planks in hot water for at least 15 minutes and preheat grill to 375°F.
  2. Remove and reserve the pumpkin tops. Using a spoon, hollow out the insides.
  3. Place butter in a saute pan and add the vegetables and seeds.
  4. Cook on a medium-low heat until softened. Add broth and cook for 2 more minutes.
  5. Add cooked vegetables to a bowl and toss with the bread, sage, salt and pepper until well combined.
  6. Generously fill each pumpkin with stuffing and place the tops back on.
  7. Set pumpkins on the planks and place on the grill, close the lid for 1 hour. Remove pumpkin tops to serve.
  8. Enjoy!

*Keep a spray bottle of water handy in case of flare-ups.