Butternut Squash, Beets, Carrots, Kale, Pistachios, Pumpkin Seeds, and Swiss Chard
Chef Francis Mallman of Patagonia Sur | Buenos Aires
Yield: 8 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
3.5 kilograms Swiss chard, stemmed, leaves intact
3 medium beets, thinly sliced
4 medium carrots, thinly sliced
1 head garlic, thinly sliced, held in 100 milliliters olive oil
400 grams kale, stemmed, leaves intact
150 grams toasted pistachios
50 grams toasted pumpkin seeds
Salt
Black pepper
Chile powder
2 butternut squash, charred, seeded, pulp pureèd
METHOD:
Prepare and heat grill over medium heat. On a clean work surface, arrange chard so each leaf overlaps the next by one-third and creates a wrap about 65 centimeters long and 40 centimeters wide. On the bed of chard, spread beets, carrots, and garlic with a little oil. Spread on kale and seeds. Season with salt, pepper, and chile. Down the center, make a line of butternut squash purèe, and evenly spread across bed. With the help of several hands (ideally 8), start rolling up the bed, very tightly, from bottom to top (lengthwise). Secure with butcher’s twine, tying tightly at every inch. Grill 5 minutes per side (20 minutes total). Cut into 5-centimeter-thick slices. Serve with interior of slices facing skyward.
