Smoked & Seared: Norwegian Winter Squash with Fresh Herb Oil

Introduction

There is something profoundly satisfying about grilling in the crisp air of winter, especially when using an Arteflame grill. The contrast between the cold atmosphere and the radiating heat of the wood fire creates a cooking experience that feels ancient and communal. This recipe for Norwegian Winter Squash with Herb Oil captures that rustic spirit perfectly. In Norway, hearty vegetables are a staple during the colder months, often prepared simply to highlight their natural sweetness and dense texture. By cooking the squash on the flat-top plancha of the Arteflame, you achieve a caramelization that oven-roasting simply cannot replicate. The high heat sears the exterior, locking in moisture and creating a savory crust, while the inside becomes tender and buttery. Finished with a vibrant, zesty herb oil, this dish brings a brightness that cuts through the rich, smoky flavors of the squash, making it a standout side dish or a robust vegetarian main course.

Ingredients

For the Squash

• 1 large Winter Squash (Butternut, Kabocha, or Hubbard), washed and dried
• 2 tbsp Olive oil (or melted duck fat for a richer flavor)
• 1 tsp Sea salt
• 1/2 tsp Freshly cracked black pepper

For the Norwegian Herb Oil

• 1/2 cup Extra virgin olive oil
• 1/4 cup Fresh dill, finely chopped
• 1/4 cup Fresh parsley, finely chopped
• 1 clove Garlic, minced or pressed
• 1 tbsp Fresh lemon juice
• 1 tsp Lemon zest
• Pinch of Red pepper flakes (optional for heat)
• Salt to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a medium-sized fire in the center of your Arteflame grill. Use well-seasoned hardwood like oak or hickory for the best flavor profile.
2. Allow the grill to burn down for about 15–20 minutes until the center grate is extremely hot and the outer flat-top cooktop reaches a steady cooking temperature.
3. Lightly oil the plancha surface with a rag dipped in vegetable oil to ensure a non-stick surface for the squash.

Step 2: Prepare the Squash

1. While the grill heats up, slice the squash in half lengthwise and scoop out the seeds. (Tip: Save the seeds to toast on the grill later!)
2. Cut the squash into uniform wedges or half-moons, roughly 1/2 to 3/4 inch thick. Uniformity is key for even cooking.
3. In a large bowl, toss the squash wedges with the olive oil, sea salt, and black pepper until every piece is generously coated.

Step 3: Grill the Squash

1. Place the squash wedges directly onto the flat cooktop. Position them in the middle zone where the heat is high but not scorching.
2. Let them sear undisturbed for 4–5 minutes. You are looking for a deep, golden-brown crust (the Maillard reaction).
3. Flip the squash using tongs. If the wedges are thick, move them slightly further from the center fire to allow them to roast through without burning the outside. Cook for another 4–6 minutes until fork-tender.

Step 4: Make the Herb Oil

1. While the squash finishes cooking, mix the extra virgin olive oil, chopped dill, parsley, garlic, lemon juice, lemon zest, and red pepper flakes in a small bowl.
2. Whisk briskly to emulsify the mixture. Season with salt to taste.
3. Allows the flavors to meld for at least 5 minutes before serving.

Step 5: Assembly and Serving

1. Remove the squash from the grill and arrange it on a serving platter.
2. While the squash is still piping hot, drizzle the herb oil generously over the top. The heat will release the aromatic oils in the herbs, perfuming the air.
3. Serve immediately.

Tips

Mastering winter squash on the Arteflame is all about heat management. Unlike a traditional grate grill, the Arteflame's solid steel cooktop allows you to use distinct heat zones. For dense vegetables like Kabocha or Butternut, you want to start with a hard sear near the center to develop flavor, then slide the pieces toward the outer edge to finish softening. If you find the outside is browning too fast before the inside is tender, don't panic. Simply move the squash to the coolest outer ring of the cooktop; this acts as a warming zone where the vegetable can bake gently. Additionally, keep the skin on! The skin of many winter squashes becomes tender and edible when grilled, adding a lovely texture and keeping the wedges intact during the flipping process. If using a thick-skinned variety, the skin acts as a boat, holding the soft flesh together until it reaches the plate.

Variations

While the Norwegian-inspired dill and parsley combination is a classic, winter squash is a versatile canvas that pairs well with various flavor profiles. You can easily adapt this recipe to match the theme of your meal. The sweetness of the squash loves spice, acidity, and crunch. Here are a few ways to switch things up while keeping the core grilling method the same:

• Maple & Pecan: Skip the herb oil and finish with a drizzle of maple syrup and toasted chopped pecans for a sweeter, holiday-style side.
• Spicy Harissa: Toss the raw squash in harissa paste before grilling, then finish with a squeeze of lime and cilantro instead of dill.
• Cheesy Delight: Crumble fresh goat cheese or feta over the hot squash right as it comes off the grill; the cheese will soften and become creamy.
• Balsamic Glaze: Replace the herb oil with a reduction of balsamic vinegar and sprinkle with pomegranate seeds for a tart, festive look.
• Sage & Brown Butter: Melt butter with fresh sage leaves on the plancha (using a small cast iron sauce pot) and pour over the grilled squash.

Best pairings

This Norwegian Winter Squash dish is robust enough to stand on its own, but it truly shines when served alongside proteins that can match its earthy sweetness. The smoky flavor imparted by the wood fire makes it an ideal companion for game meats and rich cuts of beef. In keeping with the Nordic theme, venison is the ultimate pairing; the lean, gamey meat is balanced beautifully by the sweet squash and bright dill oil. If you aren't cooking game, a thick-cut Ribeye steak seared on the center grate of the Arteflame is a perfect match. For seafood lovers, this dish pairs exceptionally well with fatty fish like salmon or trout. Grill the fish on a cedar plank on the Arteflame while the squash caramelizes on the cooktop. For a vegetarian feast, serve this alongside a grilled wild mushroom risotto or hearty grilled halloumi cheese.

Conclusion

Grilling winter squash on the Arteflame transforms a humble vegetable into a show-stopping centerpiece. The combination of the smoky, caramelized exterior and the creamy, sweet interior creates a texture profile that oven roasting simply cannot achieve. By dressing it with the Norwegian-style herb oil, you introduce a layer of freshness that makes the dish feel light yet comforting—perfect for a cold evening. This recipe is a testament to the versatility of outdoor cooking in the winter. It invites you to step out of the kitchen, embrace the chill, and gather around the fire. Whether you are serving this as a side for a holiday feast or a weeknight dinner, the vibrant colors and bold flavors are guaranteed to impress your guests.