Pumpkin Parcels with Chilli and Lime is a modern British recipe for a classic vegetarian barbecue dish of pumpkin pieces cooked on a barbecue in foil parcels with lime, chilli sauce and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Parcels with Chilli and Lime.
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Pumpkin Parcels with Chilli and Lime: Classic British recipe for a vegetarian barbecue dish of pumpkin pieces cooked on a barbecue in foil parcels with lime, chilli sauce and butter.
Ingredients:
700g pumpkin or squash, peeled, de-seeded and cut into wedges
2 tbsp sunflower oil
25g butter
1/2 tsp chilli sauce
finely-grated zest of 1 lime
2 tsp lime juice
Method:
Rinse the pumpkin seeds and reserve. Cut the pumpkin flesh into thin wedges.
Heat together the oil and butter in a large pan. Stir in the chilli sauce, lime zest and lime juice. Add the pumpkin pieces and the reserved seeds and toss to coat in the butter mixture.
Divide the pumpkin mixture between four doubled sheets of aluminium foil. Fold the foil over to completely enclose the pumpkin in a parcel. Sit the parcels on a barbecue rack over hot coals and cook for between 20 and 25 minutes, or until the pumpkin is tender.
Once cooked, transfer the foil parcels to warmed serving plates. Open the parcels slightly and serve immediately.
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