Ingredients
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butternut squashdiced
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Puree:
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2 garlic cloves
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Olive Oil
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ground ginger
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Salt
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white pepper
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cumin powder
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Seeds Powder:
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seeds powder
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Olive Oil
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season
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Salt
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Crisps:
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butternut squash skins
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Ginger powder
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garlic powder
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Olive Oil
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Salt
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Brown Butter Glazed Cubes:
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Butter
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cumin powder
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sage
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cinnamon
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Salt
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white pepper
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salsa verde
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Barley Apple Salad:
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salsa verde
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applechopped in cubes
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Assemble:
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Mascarpone
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a sprinkling crumble
Directions
This is just the most perfect autumnal recipe. The flavors are so warming and it tastes absolutely amazing! What’s most exciting is that the recipe uses every part of the butternut squash (skin, seeds, and pulp) to create this delight and it all works perfectly #zerowaste .
Don’t get put of by the various elements; it just requires a little prep and mostly all cooks at the same time…a perfect Thanksgivings or Xmas dish.
How to Make it:
- Preheat the oven to 180C.
- Peel the butternut squash and keep the skin aside, remove the seeds from inside and also keep aside. Cut the squash in half and cut into equal-sized cubes.
How to Make the Puree:
- Place half the butternut squash cubes on a baking tray, spread out evenly with 2 garlic cloves and olive oil, ground ginger, cumin, salt, and white pepper.
- Roast for 30-35 mins at 180C until tender.
- Allow to cool, then put in a food processor with enough olive oil to get a purée consistency.
How to Make Seed Powder:
- Spread the seeds out in a single layer on a lined baking tray, drizzle with olive oil, season with salt.
- Roast in the oven until the seeds are crisp (approx 25mins).
- Allow to cool, then pulse in a food processor till they form a powder.
How to Make the Crisps:
- Coat the butternut squash skins in ground ginger, garlic powder, salt, and olive oil.
- Transfer to a baking tray and bake for 10-15 mins at 150C until nearly crisp.
- Allow to cool and further crisp up.
How to Make the Brown Butter Glazed Cubes:
- Put the remaining butternut squash cubes in a wide pan with the butter, ground cumin, sage, cinnamon, salt, and white pepper and until the squash is tender (approx 10 mins).
How to Make Barley Apple Salad:
- Cook the barley salad according to the instructions, stir in the salsa verde, and add the apple cut into cubes.
How to Assemble:
- Assemble with the puree as a base, top with the barley salad, butternut squash cubes, the squash crisp, mascarpone, and a sprinkling of crumble.
