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Caveman style Pumpkin Salad


  • 1 Butternut Squash or pumpkin
  • Rucola
  • Shiitake
  • Feta Cheese
  • Balsamic vinegar
  • Dried ham
  • Baked Pines
  • Sage
  • Parsley


  1. Light up some coals to prepare a low heat open fire. You can do this in a closed BBQ, but open fire would work too if you turn the squash a few times. Aim for 100°C (210°F)
  2. Put the Squash between the coals and let it cook for a few hours.
  3. While the squash is slow cooking in it's own juices you start by roasting the Pines.
  4. After you've roasted the pines pour some oil in a hot pan and bake the Shiitake. Toss in some garlic, pepper, salt and parsley to add flavour.
  5. After a couple of hours the squash should be ready. You can know when it's ready if you're able to puncture the squash easily with a fork. The outside should be totally burnt by now.
  6. Scrape the ashes of before removing the squash from your pit. Your kitchen will be glad!
  7. In theory you should be able to remove the seeds and serve the salad in the squash itself. If you're messy like me you can opt to spoon out the pumpkin flesh and serve the salad in a bowl.
  8. From now on you just combine the ingredients into a tasteful Caveman style Pumpkin salad: