Ember-Roasted Pumpkin with Honey and Star Anise

Set up your grill for indirect medium-high heat (180°C / 360°F). Place a drip pan beneath the cooking grates and let the coals settle into a steady, even bed. You want heat beneath the food, not direct flame.

Halve the pumpkin lengthwise. Scrape out the seeds and fibrous guts with a spoon — save the seeds if you like, discard the rest. Brush both cut faces generously with olive oil, then season with salt, pressing it into the flesh.

Lay the pumpkin halves cut-side down on the grill grates over indirect heat. Cover and roast 25-30 minutes until a skewer slides through the flesh with zero resistance. The skin should be blistered and lightly charred in spots — this is the ember kiss, not burning.

While the pumpkin roasts, combine honey and star anise in a small saucepan. Warm over low heat for 3-4 minutes until the honey turns fluid and fragrant. Remove from heat and let steep 2 minutes, then fish out and discard the anise pods.

Flip the pumpkin halves cut-side up. Brush the warm honey glaze across both cut faces, letting it pool into every ridge and crevice. Return to indirect heat, cover, and roast another 15 minutes until the glaze caramelizes into a sticky, deeply amber sheen.

Transfer the glazed pumpkin to a cutting board and rest 5 minutes. This lets the sugars settle and the flesh finish pulling away from the skin.

Slice into thick wedges. Drizzle any remaining glaze from the board over the top, and finish with a pinch of flaky salt. Serve straight from the grill — the char is the garnish.