I did not use smoke wood with the pumpkin as I didn't believe the smoke could penetrate the
outer skin of the squash as I'm grilling them whole with the lids on.
Oh and cut off
the skin of the squash.
I grabbed my trusty knife so I could try to cut it in half and attempted to cut through
the skin of the squash....
Roast, uncovered, for approimately 1 hour until
the skin of the squash is easily pierced and the «meat» is soft.
Also, I think the previous reviewer made the mistake of using
the skin of the squash in the salad.
I loved the glistening kale and the slight crunch from
the skins of the squash.
And
the skin of the squash is so «delicate» that once baked or roasted is completely edible, and will give you a little extra something something in the nutrient department.
Remove from steamer, and when cool enough to handle, remove
the skin of the squash and discard.
Pierce
the skin of the squash with the tip of a sharp knife in several places.
Use a fork to scrape the strings from the wall of the squash, leaving them in
the skin of the squash.
Poke ~ 6 slits through
the skin of each squash half.