Put the chicken stock in a small pot over medium heat and bring to a simmer. Reduce heat and simmer until reduced to a half cup, about 15 minutes.
As soon as the first fall nights turn crisp, it seems like everyone goes wild for pumpkin or anything flavored with pumpkin seasonings. Here is a simple way to satisfy that craving on your grill. Grilling pumpkin is quick and easy. One of the major flavor pairings for pumpkin is cinnamon so I thought I’d turn this squash into a dessert by g...
As soon as the first fall nights turn crisp, it seems like everyone goes wild for pumpkin or anything flavored with pumpkin seasonings. Here is a simple way to satisfy that craving on your grill. Grilling pumpkin is quick and easy. One of the major flavor pairings for pumpkin is cinnamon so I thought I’d turn this squash into a dessert by gilding it with a sweet cinnamon whiskey glaze.
Cinnamon-flavored whiskey exploded onto the scene just a few years ago and has been one of the most popular adult beverage trends since then, so it seemed natural to pair the two popular flavors together. This glaze is warm and sweet and would go spectacularly with anything pumpkin or apple, such as crumbles, muffins, or pies. The alcohol taste is mild but you can adjust according to taste by adding one tablespoon at a time.
For this recipe, you will want a “pie pumpkin” which you should be able to find in produce departments during the Fall season. These are smaller pumpkins that are grown for flavor instead of the big jack-o-lantern pumpkins which are grown for their size. You want one that is free of dark spots and feels dense, rather than the hollow thump you get if you knock on one of the big pumpkins.
Add in the brown sugar and whisk until blended. Reduce heat to low.
Make a slurry by whisking the cornstarch and water together. Whisk into the stock mixture until blended, just 1-2 minutes.
Add in the cinnamon whiskey to taste.
Mix together the seasoning ingredients.
Preheat your grill to medium high heat.
Clean the pumpkin. Wash and then slice in half with a large chef’s knife. Scrape out the seeds and pulp (the seeds are great for roasting). Slice the pumpkin into ¾ to 1” wedges. Clean the inside edges with a vegetable peeler.
Spritz the slices with the spray oil and then sprinkle them evenly with the seasonings.
Grill the slices over direct heat for 5 minutes a side.
Brush the slices on both sides with the cinnamon whiskey glaze and place them on the upper rack of your grill. Cook for five more minutes.
Remove from the grill and serve while warm.