WHOLE ROASTED SQUASH WITH SEED PESTO SERVED OVER CREAMY BURRATA.
- SERVES: 4
- PREP TIME: 30 MIN
- COOK TIME: 60 MIN
INGREDIENTS:
For the Squash
- 1 banana squash (or butternut squash)
- Olive oil
- Fine salt
- Fresh rosemary and thyme
- 6–8 garlic cloves
For the Toasted Seed Pesto
- Squash seeds (from the same squash)
- Olive oil
- Fine salt
- 1 handful wild arugula (or regular)
- 1 small bunch basil
- 1 small bunch parsley, blanched and shocked
- 5 roasted garlic cloves (from the squash tray)
- Grated Parmesan cheese
- Splash white balsamic vinegar
- Black pepper
For Plating
- 1 large burrata
- Olive oil
- Salt and black pepper
- Microgreens or herbs
METHOD
1. Prepare the Squash and Seeds
Cut squash in half lengthwise. Remove seeds and membranes. Rinse seeds, remove any fibers, rinse again, and pat dry. Toss seeds with olive oil and salt. Roast at 400°F until golden and crisp. Set aside.
2. Roast the Squash
Peel one half of the squash. Lay rosemary and thyme on a baking tray. Place squash on top, cut side up. Add garlic cloves around. Brush with olive oil and season with salt. Roast at 400°F, turning once, until tender and caramelized. Let cool to lukewarm and cut into rustic pieces.
3. Make the Seed Pesto
Blend toasted seeds, arugula, blanched parsley, basil, roasted garlic, Parmesan, olive oil, vinegar, salt, and pepper. Blend until smooth but textured. Cool on ice if warm.
4. Plate
Spread burrata gently on a large plate. Arrange squash pieces over and around. Spoon pesto. Finish with olive oil, salt, pepper, and microgreens.
By Laurent Dagenais