Honeynut Squash Recipe
black garlic glaze, brown butter farrotto, pickled green tomato, rosemary, pinenut, Clabrian chile, arugula
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Ingredients
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Honeynut Squash Preparation
Brown Butter Farrotto
Pickled Green Tomato
Garnishes
Method
Honeynut Squash Preparation
- 1
Roasting the Squash
Preheat your oven to 400°F (200°C). Cut the honeynut squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 25-30 minutes until tender.
- 2
Making the Black Garlic Glaze
In a small saucepan, combine black garlic and honey. Cook over low heat until the black garlic is soft and the mixture is well combined, about 5 minutes. Remove from heat and set aside.
Brown Butter Farrotto
- 3
- 4
Cooking the Farrotto
In the same pot, add remaining butter and allow it to brown slightly. Add diced shallots and cook until translucent, about 3-4 minutes. Gradually add vegetable broth, one ladle at a time, stirring constantly until the farro absorbs the liquid. Continue until the farro is tender and creamy, about 25-30 minutes.
- 5
Finishing the Dish
Stir in grated Parmesan cheese and black pepper. Adjust seasoning if necessary. Remove from heat and set aside.
Pickled Green Tomato
- 6
- 7
Garnishing
- 8
Assembling the Dish
Once the squash is roasted, brush the inside with the black garlic glaze. Place a scoop of brown butter farrotto in the center of each squash half. Top with pickled green tomatoes, chopped rosemary, toasted pine nuts, chopped Calabrian chile, and a handful of arugula before serving.