Roasted kamado pumpkin with feta, honey & walnuts

Sep 25, 2026

Geroosterde pompoen van de kamado met feta, honing & walnoten

Sweet roasted pumpkin, creamy feta, honey, and crunchy walnuts: this is the kind of dish that makes you want to light the kamado even in autumn. Easy to make, beautiful on the table, and full of warm, subtly smoky flavors.

Preparation
± 45 minutes

Temperature
190–200°C

Method
Indirect

For
± 4 people

Prefer meat?

Create the same autumn combination with juicy kamado chicken thighs. View the chicken thigh version →

Why pumpkin works so well on the kamado

Pumpkin becomes softer and sweeter as it roasts. The kamado’s dry heat simultaneously creates caramelized edges, while charcoal adds a subtle BBQ flavor.

This recipe does not require heavy smoke. Good kamado charcoal is enough. If you want a little more aroma, add a small amount of mild smoking wood. Apple wood pairs particularly well with the sweet pumpkin and honey.

Ingredients

Serves approximately 4:

1 medium butternut squash
150 g feta
60 g walnuts
2–3 tbsp honey
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
A few sprigs of fresh thyme
Sea salt and freshly ground black pepper
Optional: chili flakes
Optional: arugula

Prepare the Titan Kamado

Set up the kamado for indirect cooking at 190–200°C. Let the temperature stabilize gradually before placing the pumpkin on the grate.

Titan Tip
Use smoking wood sparingly with this dish. Pumpkin absorbs smoke easily. A small amount of apple smoking wood is usually enough.

Step-by-step preparation

1. Prepare the squash
Halve the butternut squash, remove the seeds, and cut it into half-moons or large chunks. Toss with olive oil, smoked paprika, thyme, sea salt, and black pepper. 2. Roast the squash
Place the squash over indirect heat and cook for about 30–40 minutes at 190–200°C. Turn the pieces halfway through. The squash is ready when it is tender and has nicely roasted edges. 3. Roast the walnuts
Briefly roast the walnuts during the last 3–5 minutes on a suitable cooking surface. Keep a close eye on them, as nuts can burn quickly. 4. Assemble the dish
Arrange the warm squash on a platter. Crumble the feta over it, add the roasted walnuts, and drizzle honey over everything. 5. Finish and serve
Add fresh thyme and, if desired, some chili flakes or arugula. Serve immediately while the squash is still warm.

How to serve this dish

This roasted squash works perfectly as a vegetarian main course. Pair it with grilled bread, flatbread, couscous, or a fresh salad, for example.

As a side dish, it pairs beautifully with other kamado dishes, such as grilled vegetables, potatoes, or an additional dish from your BBQ menu.

More caramelization?

During the last few minutes, brush the squash very lightly with honey. Keep a close eye on it: because of its sugar content, honey can darken quickly at high temperatures.