Charred Winter Squash, with Seasonal Roasted Mushrooms, Komatsuna & Almonds

Yield: 2 servings

Ingredient List

½ lb seasonal mushrooms
As needed extra virgin olive oil
1 small bunch thyme
1 large bunch Komatsuna
1 medium butternut squash
As needed grapeseed oil
1 cup crème fraîche* (recipe below for the adventurous) or chèvre
½ cup chopped, toasted almonds
As needed salt and pepper
*If feeling adventurous, crème fraiche ingredients
1 QT heavy cream
¼ cup buttermilk

Method

For the Roasted Mushrooms

½ lb seasonal mushrooms
As needed extra virgin olive oil
1 small bunch thyme leaves
As needed salt and pepper

1. Tear mushrooms into bit size pieces. Drizzle with olive oil and sprinkle with picked thyme leaves, salt and pepper.
2. Roast at 400 degrees for 25 minutes. (For a convection oven, use high fan)

For the Komatsuna

1 large bunch Komatsuna

1. Thoroughly wash and dry komatsuna. Cut into bite sized pieces.

For the Squash Puree

1 medium butternut squash
As needed salt
As needed grapeseed oil
1 cup crème fraiche (recipe below for the adventurous) or chèvre
2 Tbs olive oil

1. Cut squash in half and scoop out seeds. Rub with grapeseed oil and season liberally with salt.
2. Cook squash at 400 degrees until dark brown on the flesh side and soft all the way through (about one hour).
3. Remove flesh from skin and puree in blender with crème fraîche while hot.
4. Next add olive oil and salt to taste. Puree should be blended no less than two minutes to achieve a silky smooth consistency.

To make your own Crème Fraîche (For the more adventurous)

yield: 1 Quart

1 QT heavy cream
¼ cup buttermilk

1. Combine cream and buttermilk in clean large plastic container with a tight fitting lid.
2. Cover with a piece of doubled over cheese cloth and place at room temperature (about 68-74°F) for 24 hours.
3. Whisk thoroughly.
4. Cover and refrigerate finished product.

To Plate

Place about 1 cup of squash puree on the plate. Top with chopped komatsuna. Place mushrooms on top
of komatsuna and garnish with toasted almonds.