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inthekitchen
Squash Three Ways
One ingredient delivers an exciting variety of flavours and textures . Sweet and creamy , crisp and smoky , are accented with the sourness of pickle .
INGREDIENTS Roasted Squash 1 large squash ( butternut or acorn ) 1 Tbsp olive oil 1 tsp salt 1 / 2 tsp paprika 1 / 2 tsp oregano 1 / 2 tsp chili powder
Pickled Squash Pickling Liquid 2 cups white wine vinegar 2 cups water 3 Tbsp kosher salt
4 Tbsp sugar Pinch of chili flakes and whole coriander
Puréed Squash 1 / 2 cup water 1 cup coconut milk ( for purée )
METHOD Roasted Squash 1 . Peel a butternut and / or acorn squash . 2 . Slice and toss 2 / 3 of the squash in olive oil , salt , pepper , paprika , oregano & chili powder . 3 . Roast for 30 minutes at 400 ° F . 4 . Grill the squash to finish .
Pickled Squash 1 . Slice half of your remaining squash into ribbons using a mandolin , reserving the remainder of the squash for the purée . 2 . Bring pickling liquid to a boil and pour over squash ribbons in a heat resistant container .
Puréed Squash 1 . Dice remaining squash . 2 . In a pot , cover squash with water and coconut milk , simmer until soft . 3 . Purée all ingredients in the pot . 4 . Season with salt and pepper to taste .
Yield 2-4 servings
10 ciao ! / dec / jan / two thousand twenty