by: Eden Grinshpan
Cook Time
1 hours
Prep Time
10 minutes
Yield
4-6 servings
@edeneats
Top Chef Canada host and cookbook author Eden Grinshpan created these delicious Hanukkah recipes exclusively for Crate & Barrel.
Total Time
1 hours
Prep Time
10 minutes
Yield
4-6 servings
summary
I love a hearty vegetarian main. This dish is the perfect veg centerpiece because of the meatiness of the squash with the accompaniment of the bright, crunchy and incredibly addictive gremolata. Your vegetarian and non-vegetarian friends will love this one. So much flavor and texture and by using the entire butternut squash it has a real presence on the table.
ingredients
- 1 butternut squash
- 2 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
- Kosher salt and cracked black pepper to finish
- Caper & Pumpkin Seed Gremolata:
- ½ cup toasted salted pumpkin seeds
- 1/3 cup freshly chopped dill or parsley (or both) plus more to garnish
- 2 tablespoons capers, drained
- 1 garlic clove, finely grated
- 1/3 cup extra virgin olive oil
- Half lemon juiced and zested
- Salt and cracked black pepper to taste
- Maldon- to finish
directions
- Preheat the oven to 400°F.
- Slice the butternut squash down the middle lengthwise and then peel the skin off and clean the seeds from within. Drizzle with extra virgin olive oil and season well all over with kosher salt and cracked black pepper.
- Let roast for 15-20 minutes and then remove from the oven and cut crosswise into 1/8 inch slices. DON’T slice all the way to the bottom. Slice ¾ of the way in.
- Drizzle over the maple syrup and place back into the oven for 30-40 until tender and golden. Make the gremolata while it is in the oven.
- Check for seasoning.
- When the squash is tender enough to pierce with a knife and golden in some places, remove from the oven.
- Plate on a pretty platter and scatter the gremolata all over. Finish with fresh herbs and a sprinkling of Maldon. Serve immediately. Love serving this on the french kitchen 24” marble lazy susan.
- Caper & Pumpkin Seed Gremolata: Finely chop the fresh dill or parsley (or use both) and place into a small bowl. Run your knife through the drained capers to roughly chop and add them into the bowl. Add the toasted pumpkin seeds, grated garlic clove, 1/3 cup extra virgin olive oil, juice and zest of half a lemon and season well with salt and cracked black pepper.
notes
I have made this recipe with honey nut squash before and it was amazing. For that recipe just slice them in half and remove the seeds. Keep the skin on and roast
