CARAMELIZED WINTER SQUASH WITH PUMPKIN SEED PERSILLADE
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn. Surprisingly, the skin becomes soft, smoky and entirely edible. (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth. The pumpkin seeds in the garlicky, green sauce, or persillade, echo the flavors of the squash.
Provided by Julia Moskin
Categories vegetables, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, or heat a gas grill to high. Line a rimmed sheet pan with foil, parchment paper or silicone baking mats.
- Over a gas burner or on a grill, char the squash until skin is blackened and blistered, turning with tongs as if roasting a bell pepper. (Depending on size, this will take about 15 minutes.) Transfer squash to the prepared pan and bake until flesh and skin are soft, about 45 minutes. When cool enough to handle, use paper towels to rub off most of the blackened skin. Cut open. Use a knife or fingers to cut into chunks, discarding any tough pieces of skin.
- Meanwhile, make the persillade: Using a large knife or small food processor, finely chop the herbs, zest and pumpkin seeds together. Transfer to a bowl or container. Crush or grate the garlic clove and add to the herb mixture. Pour in olive oil to cover and stir. Taste and add salt as needed. Set aside until ready to serve.
- Make the optional bread crumbs: In a medium skillet over medium heat, melt the butter. Stir in the bread crumbs and toast, raising the heat if necessary, until golden and crunchy, 3 to 4 minutes. Set aside.
- Place the cooked squash in a bowl, drizzle with olive oil, salt and a pinch of sugar or drizzle of syrup. Using your hands or a pair of forks, toss roughly, breaking the pieces up into a rough, chunky mass. Season to taste and transfer to an ovenproof skillet or a sheet pan. (Recipe can be made up to this point and held at room temperature up to 4 hours in advance.)
- Before serving, place the squash on lowest rack of oven and heat the broiler. When hot, raise the pan and broil until lightly charred on top. Use a spatula to place a serving on each plate, charred side up. Spoon the sauce around or over squash. Sprinkle with bread crumbs, if using, and serve immediately.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 540 milligrams, Sugar 27 grams, TransFat 0 grams
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LATANIA WILLIAMS
[email protected]This recipe was a disaster. The squash was mushy and the pumpkin seed persillade was burnt. I would not recommend this recipe to anyone.
Aimee Louise
[email protected]I found this dish to be a bit bland. I think it could have used more seasoning.
Demetrius Polk
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with a little less sugar.
Jahvauhn talon
[email protected]I'm not a huge fan of squash, but I really enjoyed this dish. The squash was tender and flavorful, and the pumpkin seed persillade added a nice crunch. I would definitely make this again.
Md Mizanur Rahaman
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are delicious. I served it with roasted chicken and everyone loved it.
BlackAndGoldYT
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The squash was very flavorful and the pumpkin seed persillade was a nice touch. I would definitely make this again.
Habiba Bebo
[email protected]This recipe is a keeper! The caramelized squash was delicious and the pumpkin seed persillade added a nice crunch. I'm definitely going to make this again.
Navod Yasiru
[email protected]This dish was amazing! The squash was so tender and flavorful, and the pumpkin seed persillade was the perfect complement. I will definitely be making this again.
Kaye Meadows
[email protected]I've made this caramelized winter squash with pumpkin seed persillade several times now and it's always a winner. It's such an easy dish to make and it's always delicious. The squash is always perfectly caramelized and the pumpkin seed persillade is
James Charles
[email protected]This caramelized winter squash with pumpkin seed persillade was a delightful dish. The squash was perfectly cooked - tender but not mushy - and the pumpkin seed persillade added a wonderful nutty flavor and texture. I served it as a side dish with ro