Butterkin Squash

Squash Molasses, Savory Granola, Rose Za’atar, and Chervil

Chef Chris deJesus of Butcher and Bee | Nashville

Adapted by StarChefs | May 2022

INGREDIENTS:

Squash Molasses:
Yield: 2 quarts
10 kilograms candy roaster or butternut squash, peeled and seeds removed
250 grams raw honey 

Savory Granola:
Yield: 2 quarts
240 grams butter, melted then cooled 
150 grams sunflower seeds 
140 grams red quinoa
400 grams oats
320 grams fermented honey 

Rose Za’atar:
Yield: 1 pint
320 grams rose petals, dried (white center petals discarded)
6 grams coriander, toasted then ground
150 grams chopped fresh oregano leaves
140 grams sumac 
400 grams urfa biber chile flakes 
240 grams benne seeds, toasted 

Butterkin Squash:
Yield: 1 serving
1 small butterkin squash, halved, seeds removed
Salt
Black pepper
Neutral oil
Butter, cubed

To Assemble and Serve:
Yield: 1 serving
Jacobsen Salt Co. flake sea salt 
Chervil

METHOD:

For the Squash Molasses:
Juice squash. Strain the juice through a fine mesh sieve. In a heavy bottom pot over medium heat, add squash juice. Bring to a simmer and cook until liquid has reduced by 75 percent. Remove from heat and stir in honey. Cool and reserve. 

For the Savory Granola: 
Heat oven to 300°F. In a bowl, mix to combine all ingredients using a rubber spatula. Spread a thin layer of the mixture onto a parchment-lined sheet pan. Bake 50 minutes. Remove from oven and let cool. Break into small, bite-sized pieces. Reserve.

For the Rose Za’atar:
In a bowl, mix to combine all ingredients. Set aside.

For the Butterkin Squash:
Generously season squash with salt and pepper. Let sit 10 minutes. In a steamer basket fitted over a saucepan with boiling water, steam squash for 20 minutes until par cooked. Let cool and dry completely. Cut squash into 4 pieces. In a heavy sauté pan over medium-high flame, heat oil. Add squash and sear 5 to 6 minutes on each side until browned. Season with salt. Add 4 ounces Squash Molasses and let simmer. Remove from heat, add a couple cubes of butter and glaze squash with the pan sauce. Set aside.

To Assemble and Serve:
On a serving plate, add Butterkin Squash pieces in a random display. Spoon Squash Molasses pan drippings over the Butterkin Squash. Sprinkle a generous amount of Savory Granola over the Butterkin Squash, followed by a sprinkle of the Rose Za’atar. Garnish with flake sea salt and chervil.

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