Confit Squash
Genmai Tea-Pepper Sauce and Seed Oil
Chefs Andy Doubrava and Tiffani Ortiz of The Catbird Seat | Nashville, TN
Yield: 1 serving
Adapted by StarChefs | October 2025 | Photo: Courtney EckDahl
INGREDIENTS
Genmai Tea:
500 grams genmai tea leaves
Genmai-Pepper Sauce:
100 grams Corno di Toro peppers, stemmed and seeded
15 grams Corto TRULY 100% extra virgin olive oil
15 grams koji
25 grams sliced white onions
5 grams chopped garlic
5 grams kosher salt
1 grams smoked paprika
4 grams white balsamic vinegar
1 gram honey
½ gram xanthan gum
Seed Oil:
200 grams Corto TRULY 100% extra virgin olive oil
50 grams genmai tea leaves
50 grams bee pollen
15 grams fennel seeds
8 grams coriander seeds
10 grams nigella seeds
Confit Squash:
3 ounces squash
Kosher salt
Corto TRULY 100% extra virgin olive oil
Lemon juice
Flaky sea salt
METHOD
For the Genmai Tea:
In a pot over medium heat, add tea leaves and enough water to submerge. Bring to a boil. Remove from heat and let steep 5 minutes. Strain and reserve.
For the Genmai-Pepper Sauce:
Prepare and heat grill to maximum heat. Once hot, grill peppers until evenly charred on all sides. Transfer to a clean work surface. Remove and discard skins. Chop remaining peppers and set aside. In a rondeau over medium heat, combine oil, koji, onions, garlic, and salt. Cook until alliums are well caramelized. Add reserved peppers, paprika, and TKTK Genmai Tea. Cover rondeau with a cartouche. Simmer until peppers are fork-tender. Add vinegar, honey, and xanthan gum. Remove from heat. Using an immersion blender, blend mixture on high speed until smooth. Pass through a fine mesh strainer, transfer to an airtight container, and refrigerate.
For the Seed Oil:
In a saucepan over medium heat, bring all ingredients to 145°F. Reduce heat and let steep 2 hours.
For the Confit Squash:
In a mixing bowl, generously season squash with salt. Let sit 1 hour at room temperature. In a pan over medium-low flame, heat oil. Add squash and cook until caramelized. Reduce heat and continue to cook until squash is fork-tender. Remove from heat and season with lemon juice and sea salt. Transfer to a work surface and drizzle with Seed Oil. Set aside.
To Assemble and Serve:
Fill bottom of a shallow serving bowl with Genmai-Pepper Sauce. Top with seasoned Confit Squash.
