Braised Pumpkin
Sherry Vinegar PDO from Spain, Maple Syrup, Smoked Carrot Purée, Pepitas, Tasted Hazelnuts, Pepita Oil, Oba Leaves
Chef Ryan Brosseau of Dear Margaret | Chicago, IL
”The fall dish below is inspired by one of my favorite sauces—sauce gastrique. I think it’s a great way to showcase high-quality vinegars like Sherry Vinegar PDO from Spain. The pumpkin is braised in maple syrup and Sherry Vinegar PDO, which is added to create a gastrique sauce out of the braising liquid. There is an amazing depth of flavor accomplished by lightly caramelizing the maple syrup and concentrating the vinegar. The maple syrup reinforces maple notes in the dish, while reducing the vinegar into the sauce tames the acetone notes without dulling the complexity of the vinegar in its raw state. The pumpkin soaks up the syrupy sauce while tempering sweetness and acidity. Nuts and seeds add texture, and the carrot purée brings a smoky note that balances both the acidity and sweetness of the sauce. The oba leaf adds freshness to cleanse the palate of the dish’s assertive flavors.” — Chef Ryan Brosseau
Adapted by StarChefs | December 2025 | Photo: Brad Danner
INGREDIENTS
Smoked Carrot Purée:
Yield: 400 milliliters
5 threads saffron
500 milliliters vegetable stock
250 grams peeled baby carrots
Extra virgin olive oil
Kosher salt
30 grams shallots
3 grams garlic
50 grams Sherry Vinegar PDO from Spain
½ gram coriander seeds
½ gram juniper berries
Xanthan gum
Lemon juice
Bouquet Garni:
1 leek, halved
1 bay leaf
2 sprigs thyme
1 carrot, halved
½ rib celery
Braised Pumpkin:
Yield: 8 servings
1 small pumpkin, seeded and cut into wedges
Kosher salt
Extra virgin olive oil
250 milliliters Sherry Vinegar PDO from Spain
350 milliliters maple syrup
50 grams unsalted butter
To Assemble and Serve:
Roasted pepitas
Extra virgin olive oil
Kosher salt
Flaky sea salt
Roasted pepita oil
Toasted hazelnuts, chopped
Oba leaves
METHOD
For the Smoked Carrot Purée:
Prepare and heat a smoker with oak. In a small mixing bowl, combine saffron and vegetable stock. Set aside. In a separate mixing bowl, season carrots with olive oil and salt. Smoke 20 minutes. Transfer to a cutting board and dice. Set aside. In a stockpot over medium flame, heat oil. Add shallots and garlic. Sweat until alliums are soft and translucent. Deglaze pot with Sherry Vinegar PDO from Spain. Cook until au sec. Add coriander seeds, juniper berries, and reserved smoked carrots. Cover with enough water to submerge. Cover with parchment cartouche. Cook until carrots are fork-tender. Strain, reserving liquid. Transfer carrot mixture to a blender and purée until smooth, adding reserved cooking liquid as needed to thin to desired consistency. Season with olive oil and xanthan gum. Blend until desired consistency is achieved. Season with salt, Sherry Vinegar PDO from Spain, and lemon juice. Transfer to an airtight container and refrigerate.
For the Bouquet Garni:
In a sachet, combine all ingredients. Set aside.
For the Braised Pumpkin:
Place pumpkin on a clean work surface and generously season with salt on all sides. In a sauté pan over medium-high flame, heat oil. Add pumpkin and sear, cut side down, until evenly browned. Using tongs, remove pumpkin and set aside. Deglaze pan with 250 milliliters Sherry Vinegar PDO from Spain. Cook until liquid is reduced by half. Add maple syrup and and bring mixture to a boil. Add reserved pumpkin, Bouquet Garni, and 250 milliliters water. Bring to a boil. Cover and let simmer 5 minutes, or until pumpkin is fork-tender. Remove pumpkin and set aside. Continue to cook braising liquid 5 minutes. Add remaining 150 milliliters Sherry Vinegar PDO from Spain. Cook until a syrup-like consistency is achieved. Add butter. Season with salt. Return pumpkin to pan and baste until evenly coated. Reduce heat and keep warm.
To Assemble and Serve:
In a saucepan over low heat, warm Smoked Carrot Purée. In a mixing bowl, season pepitas with olive oil and kosher salt. Toss to evenly coat and set aside. On a clean work surface, slice Braised Pumpkin on a bias into 1-centimeter pieces. Set aside. Place 2 tablespoons Smoked Carrot Purée slightly off-center on a coupe serving plate. Shingle Braised Pumpkin alongside Smoked Carrot Purée. Season with sea salt. Drizzle with pepita oil and desired amount warmed Braised Pumpkin glaze. Garnish with hazelnuts, seasoned pepitas, and oba leaves.
