Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert, Anya Fernald, shares a master-class in making a stunning crown rack of pork on the Kettle Grill, accompanied by seared slices of kabocha squash and a fresh arugula salad. Get the recipe and all Anya’s delicious tips in the video below.
Seared Pumpkin or Kabocha Slices
Ingredients
- 1 small to medium pumpkin or hard winter squash (like sugar pumpkin or kabocha)
- Olive oil or melted butter (for brushing)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Cut the pumpkin or hard winter squash in half and scoop out the seeds and fibrous insides. You can save the seeds to roast later if you’d like. Cut the pumpkin into slices, about ¼ inch to ½ inch thick.
Place a cast iron pan or your Sea Island Forge Griddle over a medium hot wood or charcoal fire. Let it heat up until it becomes hot enough to sear, which usually takes about 5-10 minutes. You can test the heat by splashing a few drops of water on it—they should sizzle and evaporate quickly.
Brush the pumpkin slices lightly with olive oil or melted butter on both sides. This will help with searing and add flavor. Season with salt and pepper to taste. Place the seasoned pumpkin slices on the hot Griddle. You may need to do this in batches depending on the size of your cooking surface.
Cook for about 4-5 minutes on each side, or until the slices are tender and have a nice golden-brown sear. You want them to be cooked through but still hold their shape.
Once cooked, remove the pumpkin slices from the Griddle and transfer them to a serving platter. Serve warm as a side dish, drizzling with additional olive oil or butter and garnishing with fresh herbs if desired.