Grilled Squash With Sea Salt And Black Pepper Marshmallow
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.
Servings
2
servings
Ingredients
- 2 whole butternut squash, halved and seeded, seeds reserved for later use
- olive oil
- sea salt
- freshly ground black pepper
- fresh thyme leaves
- 2 cup plus 2 tablespoons sugar
- ΒΌ 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
- molasses vinegar or balsamic vinegar
- sea salt
- fresh parsley leaves, for garnish
Directions
- 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.