Cured and Grilled Pattypan Squash, Dill Marscapone, Tomato Emulsion, Pickled Onions

Adapted by
November 2017
Yield: 10 servings


5 medium to large pattypan squash
50 grams fine sea salt
5 grams suagr
2 grams ground juniper berry
2 grams finely chopped thyme
2 grams Ground black pepper
fennel seeds
red pepper flakes
Dill Marscapone
2 cups Marscapone
15 grams lemon zest
5 grams grated garlic
10 grams finely chopped dill
Pickled Onions
300 grams white pearl onions,halved vertically and peeled
500 milliliters white vinegar
45 grams salt
75 grams sugar
13 grams beet scraps
Tomato Emulsion
85 grams small diced focaccia
50 grams Sherry vinegar
900 grams tomato
30 grams garlic
300 milliliters grapeseed oil
To Assemble and Serve
zucchini, thinly shaved into ribbons and rolled up
dill fronds
lemon juice
olive oil


For the Squash

Cut squash in half horizontally. Score the flesh side of each squash in a cross-hatch pattern about 3-millimeters deep. Season squash with remaining ingredients. Onto a parchment-lined sheet tray, place squash scored side down, cover, and refrigerate overnight.

For the Dill Marscapone

To a small mixing bowl, add all ingredients. Using a rubber spatula, fold mixture together. Do not over work the cheese. Cover and refrigerate. 

For the Pickled Onions

Place onions in a nonreactive, heatproof bowl. To a pot over medium heat, add vinegar, salt, and sugar. When sugar and salt dissolve, add beets. When mixture simmers, pour over the onions. Let cool, cover, and refrigerate.

For the Tomato Emulsion

In a small bowl, combine focaccia and vinegar. Set aside to soak. To a Vitamix blender, add tomato and garlic and season with salt. Purée on high 5 minutes. Add soaked bread pieces one at a time. When combined, stream in oil. When emulsified, taste and adjust seasoning, if necessary. Cover and reserve

To Assemble and Serve

Prepare and heat grill over high flame with post oak wood. Grill squash until tender. On a serving plate, spread a small spoonful of Dill Mascarpone. Add squash-half to the plate and top with Pickled Onions, Tomato Emulsion, and rolled zucchini. Finish with dill fronds, lemon juice, and oil.