This squash was green with white flecks and about the size a a sugar pie pumpkin. When I first saw it I thought it was a Chinese pumpkin, dark green on the outside and orange on the inside. One of our jobs in China was explaining American holidays to the Chinese. A green Jack-o’-lantern wasn’t quite right, but you work with what you’ve got.
Other then the exterior color, Chinese pumpkins look and taste much the same as the more familiar orange variety. I was surprised to find that what Jan had brought me was white and soft inside. This was not a firm fleshed pumpkin, but some kind of summer squash but you work with what you’ve got.
Karl’s Chili Barbecued Squash
1 Ronde De Nice summer squash (or two large zucchini)
2 Tbs. butter, melted (for Vegan use olive oil)
Pinch Ancho chili powder
Pinch black pepper
Pinch Kosher salt
1. Quarter and seed the squash.
2. Brush inside and out with butter.
3. Dust the insides with the spices.
Tip: A light dusting or if you prefer a heavy dusting of spice.
4. Build a bi-level barbeque with the coals on one side of the grill.
5. When your coals are hot, put the squash directly over the coals for 15 minutes. Close the grill lid.
Tip: I was also grilling corn at the same time and I laid the corn around the edges of the coal bead with the squash in the center.
6. If your squash is well charred, turn them skin side down and put them on the cool side of the grill. Close the grill lid.
Tip: If you feel that the squash is not charred enough, give them five more minutes directly over the coals. Do not burn them.
7. Continue barbecuing the squash for 15-30 minutes, until a knife pierces them easily.
Tip: How long it will take to finish off your squash depends on how big and hot of a coal bed you have made.
8. Remove the squash to a serving plate and cut the quarters in half.