Butternut Squash with Chipotle Crema
Vegetarian recipe for butternut squash and chipotle crema inspired by fucking up a recipe from Lucky Peach presents Power Vegetables.
Equipment
- Oven
- Small saucepan
- Microwave proof bowl or cup
- Large skillet or frying pan
- Oven tray and parchment or an ovenproof dish
- Blender
Ingredients
- 4 cloves garlic Peeled
- 2 c - 500 ml olive oil roughly, see recipe
- 1 c - 250 ml creme fraîche
- 1/4 c - 20 gr chipotle en adobo basically one chipotle with some adobo
- 1 t - 5 gr salt
- 1/2 butternut squash peeled and cubed
- 1 c - 80 gr Parmesan grated
- 1/4 c - 20 gr coriander roughly chopped
Instructions
- Preheat your oven to 200° C/ 400° F.
- Confit 4 cloves of peeled garlic by placing them in a small saucepan and covering it in olive oil until it starts to float. Place it on a low heat, bring to a simmer and then turn down the heat as low as possible, leaving it for 20 minutes.
- Toss the cubes of half a butternut squash in a the garlic oil. You want to lightly coat the cubes, salt and then roast them in an even layer for about 30 minutes on a baking tray lined with parchment or in an ovenproof dish. Toss halfway through.
- Warm 1/4 c - 250 ml of creme fraîche in a microwave proof bowl in the microwave at low for 1 minute. Pour into a blender with 1/4 c - 20 gr of chipotle en adobo, 4 cloves of confit garlic and 1 tsp - 5 gr of salt and blend until smooth.
- Pour the crema into a large skillet set over a low heat, add the roasted squash and toss to combine. Stir in 1/2 c - 40 gr of cheese until melted. Serve topped with the remainder of the cheese and the cilantro.
Notes
Store any leftover garlic oil in an airtight container and use to roast potatoes, veggies, meats, fried eggs, whatever tickles your pickle. It will keep for 2-3 weeks in the fridge.