A fun way to serve vegetables, simply roasted and grilled butternut squash is topped with sweet and savory marshmallow fluff. Use a kitchen torch or the broiler of the oven to achieve a browned top. Recipe courtesy of chef Janine Booth of root & bone in New York City.
Preheat the oven to 350 degrees F.
Drizzle the squash with olive oil, and then season with salt, pepper, and thyme. Roast in the oven, cut-side up, for 40 to 45 minutes.
Cut into 1-inch half-moon pieces and drizzle with olive oil, salt, and pepper. Preheat a grill or grill pan to high heat. Sear the squash on both sides for 2 to 3 minutes.
In a bowl of water, separate the seeds from squash mesh. Place in clean bowl with some salt, pepper, and olive oil. Toast until golden and crunchy, 6 to 7 minutes.
In a medium saucepan, bring the sugar, water, and glucose to a boil and cook until 250 degrees F (soft ball stage).
In an electric mixer, whip the egg whites to medium peak and add the sugar mixture to them, whisking on medium speed. Add the gelatin, black pepper, and sea salt. Whisk on high speed for 5 minutes.
Place the squash on a plate, stacking to give height. Drizzle with some vinegar and sprinkle with the toasted seeds. Pipe some marshmallow over the squash. Toast with a torch and garnish with sea salt and parsley.