Pumpkin BBQ Cook Time
180°C (350°F) Medium Heat
15–20 min indirect • Internal: N/A — cook until fork-tender
How to BBQ Pumpkin
1
Cut pumpkin into wedges (2–3cm thick). Scoop out seeds.
2
Brush with olive oil, season with salt, pepper, and a pinch of cumin or smoked paprika.
3
Preheat BBQ to medium heat — 180°C (350°F). Set up for indirect cooking.
4
Place wedges on indirect heat. Close lid and cook 15–20 minutes, turning once.
5
Done when fork-tender but not mushy. The edges should have light char.
Pro Tips
- Butternut, Jap, and Kent pumpkin all work well on the BBQ.
- Don’t peel before grilling — the skin holds the wedges together and can be eaten or removed after.
- A drizzle of maple syrup or honey in the last 5 minutes adds beautiful caramelisation.
- Grilled pumpkin with crumbled feta, pepitas, and a balsamic glaze is an incredible side dish.
Resting Time
Rest for 5 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- Safe Food Queensland — Queensland Government food safety resources
- Meat & Livestock Australia — Australian meat cooking guides and cut information
- Best Recipes Australia — Australian BBQ recipes and meal ideas
- Kidspot — Family-friendly BBQ recipes and food safety tips
Frequently Asked Questions
How long to BBQ pumpkin?
15–20 minutes on indirect heat at 180°C (350°F), turning once. Done when fork-tender.
Do you peel pumpkin before BBQing?
No. Leave the skin on — it holds the wedges together during cooking. Peel after if preferred.
What type of pumpkin is best for BBQ?
Butternut, Jap, and Kent pumpkin all grill well. Butternut has the sweetest flavour.