Grilled Squash with Sea Salt and Black Pepper Marshmallow

Grilled Squash with Sea Salt and Black Pepper Marshmallow
Contributor
Grilled Squash with Sea Salt and Black Pepper Marshmallow
Nicole Albano

Grilled Squash with Sea Salt and Black Pepper Marshmallow

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.

Click here to see Holiday How-To: Marshmallow Fluff.

Click here to see Holiday How-To: Roasted Squash.

2
Servings
932
Calories Per Serving
Deliver Ingredients

Ingredients

For the butternut squash:

  • 2 whole butternut squash, halved and seeded, seeds reserved for later use
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Fresh thyme leaves

For the black pepper marshmallow fluff:

  • 2 Cups plus 2 tablespoons sugar
  • ¼ Cup water
  • 1 Tablespoon glucose or corn syrup
  • 2 egg whites
  • 1 sheet gelatin (bloomed in iced water)
  • 1 Teaspoon black pepper
  • 1 Teaspoon sea salt

For serving:

  • Molasses vinegar or balsamic vinegar
  • Sea salt
  • Fresh parsley leaves, for garnish

Directions

For the butternut squash:

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.

For the black pepper marshmallow fluff:

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.

For serving:

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.

Nutritional Facts

Total Fat
56g
80%
Sugar
2g
2%
Saturated Fat
19g
79%
Carbohydrate, by difference
139g
100%
Protein
7g
15%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
12mg
1%
Fiber, total dietary
29g
100%
Fluoride, F
1µg
0%
Folate, total
95µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
19mg
6%
Niacin
4mg
29%
Phosphorus, P
84mg
12%
Sodium, Na
193mg
13%
Water
9g
0%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.