KABOCHA BROWN BUTTER ALMONDINE
Recipe by Executive Chef Robert Paik.Photography by Ben Decastro.
Equipment
- Foil
- Baking Sheet
- Knife
- Sauté Pan
Ingredients
Kabocha
- ½ Kabocha Squash
- 1 Tbs. Vegetable Oil
- Salt (To Taste)
Brussel Sprouts
- 2 lbs. Brussel Sprouts (Leaves Separated)
- 1 Tbs. Duck Fat
- 2 Tbs. Salt
Almondine
- 1 Tbs. Butter
- 1 Tbs. Sliced Almonds
- Salt (To Taste)
- Apple Cider Vinegar (To Taste)
Instructions
Prepare Kabocha.
- Remove seeds and membrane and rub kabocha with oil; sprinkle generously with salt.
- Wrap in foil and roast at 350° for 45 minutes on a baking sheet.
- Allow to cool to room temperature wrapped in foil.
- Dice the kabocha into half-inch cubes and reserve for use later.
Prepare Brussel Sprouts.
- Bring duck fat to smoking in a pan, drop in Brussels sprout leaves and allow to sit.
- Toss gently and allow to caramelize and color evenly.
- Salt to season and drain on a paper towel.
Prepare Almondine.
- Melt butter evenly, then allow to begin browning.
- Add almonds and allow to begin to color.
- Add kabocha and sauté in brown butter and almonds.
- Season and sauté until kabocha is heated through.
Plate and Serve.
- Garnish almondine and kabocha with duck fat-caramelized Brussels sprout leaves.
- Serve and enjoy!