alright y’all, the webpage is BACK. it took me forever, but here we are.
let’s talk about the start of fall time. the weather is cooling off here in Colorado, but the sun is still radiant per usual. this is the best time of the year for the farmer’s market, and arguably one of the most inspiring for getting into the groove with cooking at home.
butternut squash is a showstopper, both visually and in cooking. a lot of folks find it unwieldy and difficult to work with. this is perfectly understandable, but should not stop one from inviting this wonderful piece of produce into their kitchen. sweet & nutty with a slight earthiness, it stands up to big, bold flavors. I often find myself roasting and pureeing it into a soup or curry, but in this recipe, the squash takes center stage atop a smoky, chipotle-infused pan sauce with fragrant cilantro chutney and spicy pickled serranos. a dream of a dish that offers a deliciously fresh take on what is a very traditionally prepared vegetable.
butternut squash w/ chipotle pan sauce, cilantro chutney, & pickled serranos
ingredients
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 (2g)
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)
olive oil, salt, & pepper (as specified below)
cilantro chutney (recipe below), pickled serranos (recipe below), and scallions for topping
preparation
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. the pan should be big enough to allow a steamer basket to be placed inside. 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. saute until the aromatics brown, about 3-5 mins. add tomato paste and cumin and continue to sweat until tomato paste turns a rusty brown color, about 2 mins. add garlic and stir in for 15 to 30 seconds. add the chipotles, lemon juice, and stock, then stir in until all ingredients are well incorporated. bring up to a simmer. working in batches, add butternut squash pieces to a steamer basket and rest in the pot above the simmering liquid (make sure the liquid does not make direct contact with the squash). place a lid or pan over top and steam until tender, about 5 to 7 mins. the squash should not be mushy. set all steamed pieces aside on a wire rack to cool.
bring the remaining cooking liquid up to a simmer and reduce by half. add vegan butter cubes and use a silicone spatula to incorporate the butter. blend and strain the liquid, then set aside.
heat a stainless steel pan over medium-high heat and allow to come up to temp, about 1-2 mins. working in batches, add 1 tbsp olive oil to the pan and lay in as many butternut squash slices as you can without crowding. sear on each side for 2 to 3 mins, which should allow for a golden crust to develop.
pour the pan sauce onto a serving pate and lay the squash slices atop in whatever fashion you’d like. I went with a spiral because, well, I just love it. top with cilantro chutney, pickled serranos, and fresh scallion.
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
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.
pickled serrano chilies
3-4 serrano chilies, thinly sliced with seeds left in
1/2 tsp sugar
1/2 tsp salt
3-4 white peppercorns
1 tsp fresh minced dill
white vinegar (see below for amount)
combine chilies, sugar, salt, peppercorns, and dill in a mason jar. pour enough white vinegar in to just cover the top of the pile of chilies. top off with 1/4 cup water, add the lid, and give the jar a quick shake to move everything around. allow to pickle at least 4 hours, preferably overnight. store up to 1 month.
vegan scratch kitchen 