Hasselback butternut squash with Christmas beurre blanc, kale gremolata and pine nuts
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Gastrotools
Recipes from professionals
Butternut squash is a wonderful vegetable with a natural sweetness and creamy texture that makes it a perfect addition to the vegetarian Christmas table. When it is fried and baked, the flavour becomes even more intense, and it gains a depth that is normally associated with classic Christmas dishes.
In this recipe, the squash is accompanied by a fresh kale gremolata with citrus and thyme, as well as a Christmas beurre blanc with white wine, orange and a hint of balsamic vinegar – a combination that gives the dish both richness, acidity and plenty of umami.
Serve it directly from the pan with the warm sauce, crispy kale and toasted pine nuts on top – an elegant vegetarian dish that is perfect as a main course for the Christmas meal.
Servings
: 4
servings
Ingredients
1 butternut squash
Butter or olive oil for frying
A couple of sprigs fresh thyme
2 handfuls kale
1 tbsp finely chopped fresh thyme
Juice of ½ orange + zest of ¼ orange
1 squeeze lemon juice
3 tbsp olive oil
A pinch of salt, pepper and sugar
1 small shallot
6 peppercorns
1 dl white wine
1 tbsp orange juice + zest of ½ orange
½ tbsp good sweet balsamic vinegar
100 g cold butter
Possibly ½-1 tsp sugar
20 g toasted pine nuts
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Instructions
Butternut squash
Step 1/6
Preheat your oven to 200 degrees fan-assisted.
Step 2/6
Peel the butternut squash, cut off the ends, halve it, and scrape out the seeds.
Step 3/6
Place the two butternut squash halves with the cut side down. Place a skewer on each side of one half, and cut grooves down into the squash with a couple of mm distance (the skewers prevent you from cutting all the way through). Do the same with the other half.
Step 4/6
Warm your frying pan gradually to medium-high heat, and toast the pine nuts, until they turn golden. Transfer them to a small plate, and set aside.
Step 5/6
Add plenty of olive oil or butter to the pan, and place the two butternut squash halves on the pan with the cut side down. Press them down well with a grill press, and fry them for 5-6 minutes, until they have dark frying surfaces.
Step 6/6
Drizzle a little olive oil on top of the butternut squashes, and place the pan in the oven. Bake them for 40-50 minutes.
Kale gremolata
Step 1/1
Chop the kale and thyme finely, and place them in a bowl with the remaining ingredients. Mix well together, and taste and adjust.
Christmas beurre blanc
Step 1/4
Chop the shallot finely, and place it in a small casserole together with peppercorns, white wine, orange zest and juice and balsamic vinegar. Bring it to a boil, and reduce it down to approximately 2 tbsp liquid.
Step 2/4
Turn off the heat, and strain the liquid into a small bowl. Discard the shallot, peppercorns and orange zest. Rinse the casserole if there are any bits stuck to it.
Step 3/4
Cut the butter into cubes, and place the liquid back in the casserole. Whisk the butter in a couple of cubes at a time over low heat. It is important that the sauce does not get too hot, otherwise it will separate.
Step 4/4
Taste and adjust with sugar and salt, and keep it warm, until the butternut squash is ready.
Assembly
Step 1/2
When the butternut squash has finished baking, let it cool for 5 minutes.
Step 2/2
Distribute the beurre blanc sauce over, and top with the kale gremolata and the toasted pine nuts.
