(WJBK) - This recipe comes courtesy of GreenSpace culinary consultant George Vutetakis and executive chef Steve Weller.
Pistachio Crusted Butternut Squash with Cranberry Cabernet Vinaigrette
Courtesy of GreenSpace Cafe
Serves 4 to 6
1 butternut squash
½ t. sea salt
½ t. ground black pepper
Preheat oven to 400 F. Slice ½ inch off the bottom of the squash and the stem off the top. Peel the squash. On a firm cutting surface, stand the squash up vertically and, using a large sharp knife, carefully cut the squash in half all the way down. Scoop out the seeds with a spoon. Cut into 1 inch strips. Mix all squash ingredients together and spread out single layer onto a parchment-lined baking sheet. Bake for 20 minutes at 400 or until the squash are soft and crushable with a spoon. Reserve.
Cranberry Cabernet Vinaigrette
1 c. balsamic vinegar
1 c. cabernet sauvignon or pinot noir (the good stuff!)
½ red onion, peeled and charred in broiler
2 t. dijon mustard
1 T. maple syrup
½ t. sea salt
3 T. dried unsweetened cranberries
In a small sauce pan, simmer the balsamic vinegar and wine until the liquid is reduced by half. Allow to cool then blend all ingredients until smooth.
2 c. unsalted shelled pistachios
¼ c. nutritional yeast
1 t. white vinegar powder
¼ t. fresh ground black pepper
1 T. date sugar
Preheat oven to 350 F. Spread pistachios evenly onto a baking sheet and bake for 5 minutes. Place all ingredients in a food processor and grind to a coarse meal. Transfer to a large stainless steel bowl.
Gently toss warm squash slices in pistachio crumble until lightly coated. Place on plate then drizzle with vinaigrette. Garnish with fresh sunflower sprouts, microgreens or baby lettuces. Serve immediately.