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Roasted Acorn Squash with Chorizo Vinaigrette and Mustard
Chef Barton Seaver of Café
Saint-Ex and Bar Pilar—Washington DC
Adapted by StarChefs.com
- 2 acorn squashes, cut into quarters, seeded
- 2 Tablespoons cooking oil
- 1 Tablespoon honey
- Salt, to taste
- 8 ounces fresh Spanish chorizo, casing removed
- 1 Tablespoon olive oil
- 2 shallots, finely diced
- 1 pinch chili flake
- ½ cup white balsamic vinegar
- ½ cup water
- 1 teaspoon cornstarch
- 3 teaspoons water
- ½ orange, juiced
- 2 Tablespoons olive oil
- Salt, to season
- ½ pound mustard greens
For the Squash:
Preheat the oven to 300°F. In a heavy bottom skillet,
sear the squash on both sides until caramelized. Remove from
pan and repeat until all squash is caramelized. Brush lightly
with honey and season generously with salt. Bake for approximately
10 minutes until squash is soft and skin is slightly crisp.
For the Chorizo Vinaigrette:
Sautee chorizo in the oil breaking it up with a wooden spoon
as it cooks. When chorizo has rendered some of its fat, add
the shallots and cook for another 2 minutes, continuing to
break up meat. Add chili flake and toast for about 15 seconds.
Add white balsamic and water and bring to a simmer. Cook for
5 minutes or until reduced by a quarter. Mix cornstarch with
3 teaspoons of cold water. Add to vinaigrette and bring to
a boil while whisking. Set aside for plating.
For the Mustard Greens:
In a large bowl, mix orange juice and olive oil with salt
and whisk vigorously to incorporate. Toss mustard leaves in
the vinaigrette until fully coated.
Stack 2 pieces of butternut squash on each plate. Make a small
pile of dressed mustard leaves next to each stack of squash.
Spoon some Chorizo Vinaigrette over the squash and drizzle
some around the plate. Serve warm.
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