SERVES 4 TO 6
PREPARATION TIME - 30 MINUTES
COOKING TIME - 45 MINUTES
REMOVE THE SEEDS FROM THE SQUASH AND, USING
A SMALL KNIFE, SCORE THE FLESH IN A GRID PATTERN.
INSERT THE GINGER SLICES AND THE GARLIC IN THE
CUTS BEFORE DRIZZLING WITH THE MAPLE SYRUP AND
OLIVE OIL.
PLACE THE SQUASH HALVES ON A BAKING SHEET
AND COVER WITH FOIL. BAKE IN THE OVEN AT
350°F (180°C) FOR 30 TO 45 MINUTES, OR UNTIL
THE SQUASH IS FULLY COOKED AND BEGINS TO
CARAMELIZE.
REMOVE FROM THE OVEN, LEAVE TO COOL FOR
A FEW MINUTES, THEN SPOON THE SQUASH
FLESH INTO A BLENDER. HEAT THE CHICKEN STOCK
SLIGHTLY IN THE MICROWAVE BEFORE ADDING 1 L
TO THE SQUASH. BLEND UNTIL SMOOTH. ADD THE
SAFFRON AND SALT SEASONING AND THE REST OF
THE STOCK, AND BLEND AGAIN UNTIL THE SOUP HAS
AN EVEN, VELVETY CONSISTENCY.
MOL01
Parmesan and Espelette
pepper crumble
IN A BOWL, COMBINE ALL INGREDIENTS WITH A
MIXER OR A FORK. ONCE EVENLY BLENDED, PLACE
A SHEET OF PARCHMENT PAPER ON A BAKING SHEET
AND DROP THE MIXTURE ON IT IN CRUMBS. BAKE
IN THE OVEN AT 350°F (180°C) FOR 5 MINUTES.
REMOVE FROM THE OVEN AND STIR, THEN BAKE
FOR ANOTHER 5 MINUTES. REPEAT UNTIL THE CRUMBLE
IS GOLDEN AND CRISPY.
JUST BEFORE SERVING, PLACE A LARGE SPOONFUL
OF CRUMBLE OVER THE SOUP AND SPRINKLE
WITH ESPELETTE PEPPER.
EXTRA-VIRGIN
OLIVE OIL
GOCCIA DI SOLE
500 ML
FA34
SAFFRON & SALT
FAVUZZI
100 G
FA07011
ESPELETTE PEPPER
FAVUZZI
40 G
FAVUZ Z I.CO M / O CTO B ER 2 0 1 6 / PAG E 1 3