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

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources