CRISPY BUTTERNUT SQUASH & CHIPOTLE PAN SAUCE 🔥
Fall time is on the way, which means winter squash season is knocking on the door! Butternut squash is my favorite of all the winter varieties. In this recipe, the squash is prepared in two steps, first by pan-steam, then pan-frying (or searing). The aromatic steaming liquid becomes a broth, and then a velvety rich, smoky-spicy sauce to pair with the sweetness of the squash. Cilantro chutney and pickled serranos bring fragrance and acidic spice to counter all the other flavors in the dish. So proud of this one, y’all. Enjoy this fun new twist on a more traditional ingredient 🙏🏼
1 head of butternut squash (above the round base), peeled, halved crosswise, sliced lengthwise into 1/4 to 1/2-inch segments, then cut into smaller rectangles
1 shallot, diced (48g)
1 medium-sized carrot, peeled and diced (37g)
1/2 tsp cumin (1g)
1 tbsp tomato paste
2 cloves garlic, peeled & chopped (3g)
2 to 3 tbsp chipotles in adobo (sauce only) (37g)
2 cups vegetable stock (350g)
1 tsp lemon juice (5g)
2 to 3 tbsp vegan butter, cut into small cubes and chilled in the fridge until ready to use (42g)
salt & pepper (as specified below)
cilantro chutney (recipe below), pickled serranos, and scallions for topping
cilantro chutney:
1 small bunch fresh cilantro
1 jalapeno, de-seeded and finely diced
1 tbsp lemon juice
12 tsp ground cumin
1/2 cup plain vegan yogurt
1/2 cup almonds
salt & pepper to taste
Directions:
Season butternut squash slices with a few pinches of salt and black pepper to taste (do not add oil at this point). set slices aside on a wire rack.
Heat a stainless steel or non-stick pan over medium heat. add about 1 tbsp olive oil and bring up to heat. add shallots and carrots to the pan with a pinch of salt and pepper. add garlic and stir in for 15 to 30 seconds. add the chipotles and stock, then stir in until all ingredients are well incorporated. bring up to a simmer. working in batches, add butternut squash pieces to the steamer basket and rest in the pot above the simmering liquid (make sure the liquid does not make direct contact with the squash). place the lid on top and steam until tender, about 5 to 7 mins. the squash should not be mushy. set all steamed pieces on a wire rack to cool.
Bring pan with remaining simmering liquid up to medium/medium-high heat and reduce by half. add vegan butter cubes and use a silicone spatula to incorporate the butter. strain, blend, and set aside.
Heat a stainless steel pan over medium-high heat and allow to come up to temp, about 1-2 mins. add 1 tbsp olive oil to the pan and lay as many butternut squash slices in the hot pan as you can without crowding. sear on each side for 2 to 3 mins, which should allow for a golden crust to develop.
Add pan sauce to the bottom of a serving plate and layer butternut squash slices in a tiered manner on top. finish with cilantro chutney, pickled serranos, and scallion.
Add all ingredients to a blender and blitz until it turns into a smooth yet coarsely ground paste. store and refrigerate up to 1 week.
