Tempura-Fried Acorn Squash
Diced Avocado, Sherry Vinegar from Spain, Avocado Coulis
Chef James Martin of Bocadillo Market | Chicago, IL
“This acorn squash dish highlights the Sherry Vinegar PDO from Spain in the tempura and the avocado coulis. I love to highlight Sherry Vinegar in my cooking and this is another one of my favorite applications.” — Chef James Martin
Adapted by StarChefs | September 2025 | Photo: Brad Danner
INGREDIENTS
Avocado Coulis:
Yield: 1 quart
1 bunch parsley
4 avocados
Juice of 4 lemons
¼ cup Sherry Vinegar PDO from Spain
Kosher salt
Ground black pepper
Acorn Squash:
Yield: 2 quarts
3 acorn squashes, peeled, halved, seeded, and cut into 8 equal wedges
Kosher salt
Ground black pepper
5 sprigs thyme
3 sprigs rosemary
3 sprigs oregano
½ cup Spanish olive oil
Tempura:
Yield: 3.5 pints
1 teaspoon baking powder
1 teaspoon baking soda
2⅓ cups all-purpose flour
2 teaspoons kosher salt
1¼ ounces Spanish olive oil
¾ ounce Sherry Vinegar PDO from Spain
15¾ ounces soda water
To Assemble and Serve:
Oil for frying
All-purpose flour
Kosher salt
Ground black pepper
Diced avocado
METHOD
For the Avocado Coulis:
In a blender, combine parsley, avocado, lemon juice, and Sherry Vinegar from Spain. Blend until smooth. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Acorn Squash:
Heat a convection oven to 350°F with fan setting on high speed. In a mixing bowl, combine all ingredients. Transfer mixture to an aluminum foil-lined sheet tray. Tightly wrap entire pan with aluminum foil. Bake 30 minutes. Let cool.
For the Tempura:
In a large mixing bowl, combine baking soda and baking powder. Add flour and salt. Mix to combine. Whisk in oil, Sherry Vinegar PDO from Spain, and soda water. Transfer to a shallow baking dish and set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. On a work surface, dust Acorn Squash with flour. Dredge Acorn Squash in Tempura until evenly coated. Place in hot oil and fry until golden brown. Transfer to a paper towel-lined plate and season with salt and pepper. Let drain. Spread Avocado Coulis across a serving plate. Top with fried Acorn Squash and diced avocado.
