Honey Roasted Acorn Squash

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.

At a glance

Main Ingredient

Cuisine Type

American

Menu Part

Entrée

Serves

Yield: 8

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

Methods/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.