10.22.2009

Red Kuri Squash with Cocoa Nibs, Cayenne, and Scotch

red kuri squash


Somewhere between sweet and savory is where you will find this little idea of a dish. It's a place that I like to frequent as I don't really like sweets all that much. I usually try to sneak something a little savory into my desserts. Not to say that this is necessarily a dessert. One could easily put this at the beginning or ending of a fancy dinner depending on their tastes. That and the addition of either a bit more salt or sugar. I can see it at either, but I still think I would make it as a dessert, even without the sugar.

Red Kuri squash is a great little squash that is worth seeking out. It looks like a small, slightly oblong pumpkin that is wearing a little party hat. It's flesh can be orange or even slightly green or yellow. Mine just happened to be orange to match the leaves outside of my window. Perfect.


1 Red Kuri Squash
2 tbsp unsalted butter
2 tbsp Scotch
1 tbsp cocoa nibs
1 tsp cayenne pepper
salt or sugar to taste
1 oz. Roquefort (optional but recommended)


Preheat oven to 350F. Cut squash into small squares or rectangles. Heat butter in a pan over medium heat. Gently brown squash until nice and golden. Move squash to oven on a half sheet pan. Reserve the butter. **CAUTION! This next move can be dangerous, so pay attention: Move the pan of butter far away from the stove and let it cool down. Add the Scotch and go back to the stove. Gently tilt the pan over the flame to ignite the Scotch. You will probably have a huge flame that will scare the bejesus out of you and might even set off your fire alarm (sorry, neighbors). The flame will die down within seconds. Be very careful, consider having your fire extinguisher near by if you have never done this before. Try this at your own risk.**

Bake the squash in the oven until fully cooked. Remove and plate the squash with the Scotch/butter sauce, some cocoa nibs, cayenne pepper, and a little Roquefort cheese.
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1 comments:

Roxanne said...

i love this! the colors are raw and remind of the dessert here in Australia! like Ochre :)