Heirloom Pumpkin Cooked on the Embers
Thomas J. Story
“We love Sabrina [Bohn] over at Shear Rock Farm and use whatever pumpkins she is growing,” say Rory and Meave McAuliffe of Rory’s Place in Ojai. “They’re always sweet and flavorful, and she has all sorts of fun heirlooms you’ve never heard of.”
This recipe is just as wonderful with kabocha squash. Mushroom dashi is available online, or use dashi tea from Topanga-based Studio Cue.
This recipe and others like it can be found in our story about Ojai restaurant Rory's Place, "Two Sisters Are Harnessing Ojai’s Bounty to Create the California Restaurant of Our Dreams," originally published in Sunset's 2022 Wellness Issue.
How to Make It
1
Cook the pumpkins: Throw the pumpkins directly into the embers of a wood oven or charcoal grill fueled with lump charcoal and cook them on the coals. Using tongs, rotate the pumpkins every few minutes so that the exterior is evenly charred and the interior softens throughout. After roughly 12 minutes of rotating, cut into the center to test if the flesh is tender. If so, remove from the fire and let cool enough to handle. If not, cook several minutes more. Slice the pumpkin in half and scoop out the seeds. The flesh should be moist and soft.
2
Make the pomegranate sauce: In a small pan, heat 1⁄4 cup of olive oil over the lowest possible heat, add garlic, and cook until softened but not browned, 5–7 minutes. Transfer to a metal bowl and add the pomegranate seeds, parsley, smoked paprika, pomegranate molasses, remaining olive oil, and flaky sea salt. Stir to combine.
3
To plate: Place the pumpkins on a platter. Pour the dashi over the pumpkins, generously spoon on the pomegranate sauce, and serve.
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Ingredients
2–3 lb. heirloom pumpkins, such as kabocha
½ cup good olive oil, divided
4 cloves garlic, thinly sliced
¼ cup pomegranate seeds
¼ cup chopped flat-leaf parsley
1 tsp smoked paprika
2 tbsp pomegranate molasses
1 tsp flaky sea salt
1 cup prepared mushroom dashi
Directions
1
Cook the pumpkins: Throw the pumpkins directly into the embers of a wood oven or charcoal grill fueled with lump charcoal and cook them on the coals. Using tongs, rotate the pumpkins every few minutes so that the exterior is evenly charred and the interior softens throughout. After roughly 12 minutes of rotating, cut into the center to test if the flesh is tender. If so, remove from the fire and let cool enough to handle. If not, cook several minutes more. Slice the pumpkin in half and scoop out the seeds. The flesh should be moist and soft.
2
Make the pomegranate sauce: In a small pan, heat 1⁄4 cup of olive oil over the lowest possible heat, add garlic, and cook until softened but not browned, 5–7 minutes. Transfer to a metal bowl and add the pomegranate seeds, parsley, smoked paprika, pomegranate molasses, remaining olive oil, and flaky sea salt. Stir to combine.
3
To plate: Place the pumpkins on a platter. Pour the dashi over the pumpkins, generously spoon on the pomegranate sauce, and serve.
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