Butternut Squash Recipe
sunchoke soubise, smoked tomato, rutabaga, apple, mustard
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Ingredients
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Vegetables
Sauces
Seasoning
Method
Prep
- 1
Prepare the Vegetables
Peel and dice the butternut squash, rutabaga, and apple. Slice the sunchokes thinly.
Cooking
- 2
Cook the Butternut Squash
In a pot, add the diced butternut squash and cover with water. Bring to a boil and simmer until soft (about 15 minutes). Drain and set aside.
- 3
Prepare Sunchoke Soubise
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the sunchokes and sauté until tender, about 10 minutes. Add cooked butternut squash to the pan, season with salt, pepper, and thyme, and blend until smooth. Add a splash of water if needed.
- 4
Roast Rutabaga
Preheat oven to 400°F (200°C). Toss the diced rutabaga with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- 5
Prepare Smoked Tomato Sauce
In a small pot, heat the smoked tomatoes over low heat until warmed through. Blend until smooth if desired.
Assembly
- 6
Plate the Dish
Spread the sunchoke soubise on a plate, arrange the roasted rutabaga on top, and drizzle with smoked tomato sauce. Finish with a dollop of mustard and garnish with fresh apple slices.
