Grilled Butternut Squash

Grilled Butternut Squash
Ingredients

Marshmallow Fluff

2 cups granulated white sugar

2 tablespoons Buzz + Bloom Raw & Unfiltered Honey

1 tablespoon corn syrup

1/4 cup water

2 egg whites

2 sheets gelatin (bloomed in iced water)

1 teaspoon sea salt

½ teaspoon black pepper, ground

 

Squash

2 whole butternut squash, cut in half with seeds scooped out

1/4 cup olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper, ground

1 bunch thyme

1/4 cup pecans, roasted

1/2 cup orange segments

1/4 cup picked parsley

Instructions

  1. For the marshmallow fluff: Bring sugar, Buzz + Bloom Raw & Unfiltered Honey, corn syrup, and water to a boil and cook until 250°F. In an electric mixer, whip egg whites to medium peak and add the cooked sugar mixture, whisking on medium speed. Add the gelatin and the black pepper and sea salt. Whisk on high speed for 5 minutes.
  2. Preheat oven to 350°F. Drizzle squash with olive oil, season with salt, pepper and thyme. Roast in the oven cut side up for 40-45 minutes, remove from oven and let cool. Cut squash into 1-inch half moon pieces and drizzle with olive oil, salt and pepper. Heat grill or grill pan to high heat. Sear squash on both sides for 2-3 minutes. To plate, place squash on plate, stacking them randomly to give height. Pipe marshmallow randomly over the squash. Toast with a torch, or place under a broiler until the marshmallow is caramelized and dark golden brown. Garnish with sea salt, orange segments and picked parsley.

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