Caramelized Butternut Squash Carpaccio
Caramelized Butternut Squash Carpaccio
Butternut squash is an underrated vegetable in my book. This dish is perfect for Thanksgiving or a special occasion. It’s quite involved but worth it. The butternut squash turns almost caramel as it chars in the oven. Balanced with fresh green salsa and sour cream, it has a kick.
Ingredients
- 1 butternut squash
For the marinade:
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- generous squeeze of honey
- ½ teaspoon grated nutmeg
- ½ teaspoon cayenne pepper
- Few sprigs of thyme
- Salt and pepper
For the salsa:
- 3 teaspoon parsley
- 3 teaspoon basil
- 1 garlic clove
- 5 tablespoon olive oil
- 2 tablespoon white wine
- vinegar
- Juice of 1 lemon
- ½ onion
Instructions
- Preheat the oven to 425F and line two baking trays with baking paper.
- In a small pan, heat the butter and olive oil, then add the honey, cinnamon, nutmeg, cayenne pepper and thyme. The moment it begins to bubble, remove from the heat and season well.
- Give the squash a good clean. You don’t need to peel it for this recipe. Cut it about halfway down and chop off ends. Cut both pieces in half and scoop out the seeds. Then, use a mandolin or sharp knife to cut into thin slices. Put these pieces in a large bowl, pour the marinade over and massage through with your hands. Season with salt and pepper and leave for at least 10–15 minutes.
- Make the salsa by blending everything together in a food processor; taste and adjust the seasoning.
- Place the squash on the baking trays in a single layer. Roast in the oven for 10–15 minutes. Roast seeds in the oven for no more than 5 minutes.
- Assemble squash over a serving platter, drizzle over the green salsa, blob with sour cream and finish by sprinkling over the toasted pumpkin seeds.
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