Gondola Station, St. Sophia
c/o 565 Mountain
Telluride, Colorado 81435
Butternut Squash and Apple Puree with Five Spice
Chef Ross Martin of Allred’s Restaurant at Telluride Ski
Resort – Telluride, CO
Adapted by StarChefs
Yield: 4-6 Servings
2 large butternut squash
3 Tablespoons olive oil
2 Tablespoons Chinese five-spice powder
3 large granny smith apples, peeled
3 Tablespoons butter
1 Tablespoon molasses
1 ounce pepitas
1 small bunch chives, cut on bias
Preheat oven to 400°F. Halve the squash lengthwise, and scoop out
the seeds. Rub all sides of the squash with olive oil. Season the flesh
side with Chinese five-spice powder and salt. Peel, halve, and core the
apples, seasoning them with five-spice powder and salt as well. Roast
squash and apples in oven, cut sides up, for 30 minutes. After 30 minutes,
flip the squash and apples so the cut sides are down and roast for another
30 minutes or until tender to the touch.
Remove squash and apples from oven and
let cool slightly. Scoop out the flesh of the squash and discard skin.
Pass roasted squash and apples through a food mill.
Place pureed squash and apples in a
pot over low heat. Whisk in butter, a pinch of Chinese five-spice powder,
and molasses until well incorporated. Season with salt and keep warm to
serve. Garnish with pepitas and chives.