Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs
Chef Matt Harper of Kensington Quarters | Philadelphia
Yield: 6 to 8 servings
Adapted by StarChefs | October 2019
INGREDIENTS:
Delicata Squash:
1 delicata squash, halved and seeded
Olive oil
Salt
Spaghetti Squash:
1 spaghetti squash, halved and seeded
Olive oil
Salt
Kabocha Squash:
1 kabocha squash, peeled, seeded, and diced small
Olive oil
Salt
Buttermilk Dressing:
1 cup buttermilk
¼ cup olive oil
Salt
Black pepper
To Assemble and Serve:
1 Honeycrisp apple, thinly sliced
1 bunch dill, picked
1 bunch mint, picked
1 bunch parsley, picked
METHOD:
For the Delicata Squash:
Using a mandolin, thinly shave squash into rounds. Seal and compress in a vacuum bag with oil and salt; refrigerate.
For the Spaghetti Squash:
Heat oven to 350ºF. On a sheet tray, season squash with oil and salt. Roast 20 minutes, until tender. Using a fork, shred into individual strands. Cool, cover, and refrigerate.
For the Kabocha Squash:
Heat oven to 350ºF. On a sheet tray, season squash with oil and salt. Roast 20 minutes, until tender. Cool, cover, and refrigerate.
For the Buttermilk Dressing:
In a bowl, whisk to combine buttermilk and oil. Season with salt and pepper. Cover and refrigerate.
To Assemble and Serve:
On a chilled serving plate, arrange cooked Squashes and apple. Garnish with herbs. Finish with a drizzle of Buttermilk Dressing.
