Who says the big holiday feast has to be an indoor or at-home affair? Take your adventurous spirit and no-limits Benchmade cutlery into uncharted territory with Chef Chad White, creator of outdoor culinary experience Trail Feast. In this blog series at Beyond The Bench, Chef Chad shares some ideal recipes for foodies, outdoor enthusiasts, overlanders, and anyone who craves memorable over-the-fire feasts in the wilderness.
Fire-Roasted Buttercup Squash with Pomegranate Molasses & Celery Leaf
Ingredients:
● 1 medium buttercup squash (Acorn or Kabocha squash can be substituted)
● 4 tablespoons extra virgin olive oil (plus more for drizzling)
● 1–2 tablespoons pomegranate molasses
● Sea salt, to taste
● Freshly ground black pepper, to taste
● 1 handful of celery leaves, roughly chopped
Instructions:
Prepare Your Fire
● Build a sizable fire and allow it to burn down into glowing embers, which should be spread evenly within a fire ring. Most campsites provide fire rings, but for primitive camping, you can construct one using large stones from creek or riverbanks.
● For home preparation, you can roast the squash on a charcoal or gas grill, a smoker, or even in a conventional oven.
Squash Preparation
● Rinse and thoroughly dry the squash. Coat the exterior with 1–2 tablespoons of olive oil, depending on its size, and season generously with sea salt and black pepper. Set aside while waiting for the coals to heat up.
● Rinse and remove the leaves from a stalk of celery. Roughly chop the celery leaves and set aside.
Roasting the Squash
● Place the whole squash directly onto the hot coals. Surround it with additional coals using a shovel, ensuring even heat distribution. Let it cook undisturbed until the skin begins to brown and char slightly.
● Rotate the squash periodically to achieve an even char on all sides. Continue cooking until the squash is fork-tender. Once done, carefully remove it from the fire and let it cool.
Plating
● Cut the roasted squash in half and scoop out the seeds. Place each half, charred side down, on a serving plate. Gently mash the flesh with a fork to create an even surface.
● Drizzle with pomegranate molasses and extra virgin olive oil. Sprinkle with flaky sea salt, freshly ground black pepper, and the roughly chopped celery leaves.
Tips:
● For a smoky depth of flavor, consider using smoked sea salt instead of regular sea salt.
● To add a touch of sweetness and texture, garnish with pomegranate seeds (arils).
● For a hint of spice, sprinkle red pepper flakes to taste.
This dish combines the earthiness of fire-roasted squash with the sweet, tangy brightness of pomegranate molasses and a fresh touch from the celery leaves, making it a perfect autumnal side or centerpiece for any gathering. Enjoy!
