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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources