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.

Chef Kurt Kolbe

Sous Sol

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. 1. Peel a butternut and/or acorn squash.
2. 2. Slice and toss 2/3 of the squash in olive oil, salt, pepper, paprika, oregano & chili powder.
3. 3. Roast for 30 minutes at 400°F.
4. 4. Grill the squash to finish.

Pickled Squash

1. 1. Slice half of your remaining squash into ribbons using a mandolin, reserving the remainder of the squash for the purée.
2. 2. Bring pickling liquid to a boil and pour over squash ribbons in a heat resistant container.

Puréed Squash

1. 1. Dice remaining squash.
2. 2. In a pot, cover squash with water and coconut milk, simmer until soft.
3. 3. Purée all ingredients in the pot.
4. 4. Season with salt and pepper to taste.

Yield 2-4 servings