Honey Roasted Acorn Squash

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A combination plate that is stunning to look at. This is a garden full of flavor and textures and is enhanced by tofu and goat cheese. A dish when you want to dazzle.

Ingredients

For the squash:
8 acorn squash
8 tsp. kosher salt
8 tsp. cinnamon
8 tbsp. brown sugar

For the tomatoes:
8 large vine-ripe tomatoes
1 cup goat cheese
8 tsp. fresh basil, cut chiffonade

For the tofu:
8 slices of tofu (3-oz. each)
24 sheets of phyllo pastry
8 tsp. curry powder
Olive oil, as needed

For the Quinoa Salad:
2 cups pineapple juice
6 cups water
1⁄2 cup dried cherries
2 cups quinoa
1 cup each beets, carrots, and celery root, diced and roasted
1 tsp. lemon pepper seasoning

For the mushrooms:
8 large portobello mushroom caps, cleaned
Olive oil, as needed
Salt and pepper, as needed
1⁄2 cup snow peas
Sherry vinegar, as needed for sautéing
16 edible flowers, for garnish

Steps

1. Split the acorn squash in half, horizontally, and place in a 350° oven, cut side down,
for 20 min. Turn cut side up, season with salt, cinnamon, and brown sugar, and roast for another 20 min. For plating, scrape out all meat from the shell and place in 8 cylindrical molds.

2. Cut a large circle in the top of each tomato. Cover the top with goat cheese and basil, and bake for 10-15 min at 350°.

3. Rub the tofu slices with curry powder and sear in a hot sauté pan. Wrap with phyllo, using olive oil to moisten and seal the dough.

4. Place pineapple juice and water in a pot with dried cherries; simmer with quinoa for
10 min., until the grain starts to soften. Strain off excess water; cool until needed. To order, reheat the grain in a sauté pan with the roasted beets, carrots, and celery root; season to taste.

5. Rub mushroom caps with oil and season with salt and pepper, and grill until cooked.

6. Sauté snow peas in sherry vinegar. To serve, place all components together on the plate, and garnish with edible flowers.

Source: Recipe from Chef Sean Brasel

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources