RECIPE
The sultry sauce is a subtle but flashy component atop this squash-centric dish. Forgo the need to drench your squash in too much of the butter, in this dish less is way more. This concept, combining chestnut-esque Red Kuri squash with hints of savory vanilla flavor, laced with maple and tahini as well as the unami flavor of Sage, will be a delightful and sweet surprise to your tastebuds. It’s the respectable answer to the sugary marshmallow fluff things often served at Thanksgiving.
½ stick (4 tablespoons) unsalted butter, plus one tablespoon
½ vanilla bean, seeds scraped
¼ teaspoon ground mace (optional)
¼ teaspoon freshly ground white pepper
1 pinch of cayenne chili
¼ teaspoon salt, plus more for the squash and finishing (Sultry Sage Herbal Squash Salt)
2 teaspoons finely chopped sage leaves, plus 10-15 sage leaves
2 tablespoons maple syrup
1 tablespoon tahini
1 medium sized Red Kuri Squash, halved, seeded and sliced into ½ inch slices
1/3 cup extra virgin-olive oil
Black Pepper
1 tablespoon black sesame seeds
In a small saucepan, combine the butter, vanilla bean, seeds, spices, ¼ salt and 2 teaspoons of finely chopped sage. Cook over moderately low heat, stirring occasionally, until the butter turns a deep brown color and exudes a nutty aroma, approximately 3-4 minutes. Discard the vanilla bean, then mix the maple syrup and tahini into the mixture, and then set it aside.
On a baking sheet, drizzle the squash with olive oil a pinch or two of salt (regular of the Sultry Salt) , pepper and a few spoonful’s of the prepared butter mixture. Gently mix up, to coat the squash and then make sure they are laying out flat on the baking sheet.
Roast the squash for about 25 minutes, turning it once during cooking until tender with golden edges.
While the squash is roasting, melt the remaining tablespoon of butter and 1 teaspoon of the vanilla butter mixture over medium-high heat in a small frying pan. Once hot, add the sage leaves and fry them in batches until they turn crispy, which takes approximately 1-2 minutes. Use a slotted spoon to transfer the fried sage leaves to a plate lined with paper towels.
Once the squash is done roasting, arrange it on a serving platter. Drizzle the Vanilla & Maple Tahini Butter sparingly over the top of the squash. Garnish with some black sesame seeds and the crispy fried sage leaves.
This recipe can be adapted to various squash varieties, particularly those with edible peels and a more pronounced vegetal flavor. Consider using pumpkin, blue Hubbard, or acorn squash, or a medley of them, for an equally delightful outcome.
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