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http://netik.livejournal.com/158436.html
Ingredients
- 1 butternut squash
- 1 box of Vegetable stock.
- Kosher Salt
- Pepper
- Red Pepper
- Cayenne Pepper
- Nutmeg
- Fresh Thyme
- Parmesan Cheese
- Cilantro
Directions
- Preheat oven to 375 degrees.
- Peel squash. Cut squash in half. Use a melon ball scooper, ice cream scoop, or big spoon to get seeds out of squash.
- Chop squash into small cubes
- Heat a cast iron pan until it's very hot
- Add some olive oil, work fast and don't allow it to smoke. Add squash, thyme, red pepper, salt.
- Sear the squash and then reduce the heat to medium.
- Let the squash brown for about 5-10 minutes until it caramelizes.
- Take some stock and de-glaze the pan, scraping up all the good stuff from the bottom of the pan.
- Pour in a bit more stock and throw the whole mess (pan and all) in the oven for 10-15 minutes.
- Take it out of the oven, and dump the contents into a food processor, add stock, and blend to desired consistency
- Add salt, pepper, some cayenne if you want more heat, and some nutmeg to taste.
- Serve in warmed bowls, garnish with parmesan and cilantro.
- There's lots of room for play in this one. Change nutmeg to cinnamon, use parsley instead of cilantro, use pine nuts for garnish, or use croutons and gruyere...
- It's very, very good, and it's a nice mix of flavors that fits in well with california fusion cuisine.