Squash Mochi

SAVORY

Jan 4

Ricotta Salata, Lime-Ginger Vinaigrette, and Cilantro

Chef Gabrielle Maeda of State Bird Provisions | San Francisco

INGREDIENTS:

Squash Mochi:
1 large butternut squash, approximately 600 grams
2 tablespoons blended olive oil
Salt
1 pound Mochiko flour

Squash-Miso Mole:
1 kilogram butternut squash, peeled and cut into ½-inch cubes
1 cinnamon stick, toasted
4 grams coriander seeds, toasted
5 grams morita chile powder or dark chile powder
92 grams barley miso or red miso
Grapeseed oil
1 onion, peeled, halved, charred, then chopped
½ head garlic, charred, skin removed
20 grams ginger, charred, peeled, and thinly sliced
1 jalapeño, charred, peeled, and seeds removed
80 grams blended olive oil
Salt
6 to 12 grams fermented habanero hot sauce

Lime-Ginger Vinaigrette:
1 pint lime juice
5 grams kosher salt
25 grams ginger, micro-planed
1 clove garlic, micro-planed
1 jalapeño, micro-planed
1 cup extra virgin olive oil

Delicata Squash:
1 delicata squash, seeds removed, sliced into ¼-inch half rings
1 tablespoon barley miso, can substitute with red miso
1 tablespoon blended olive oil

Chile Pepitas:
1 pint pepitas
1 tablespoon blended olive oil
1 teaspoon kosher salt
2 teaspoons California chile powder
2 teaspoons Spanish paprika

To Assemble and Serve:
(Yield: 1 serving)

2 tablespoons whole butter
1 pinch salt
2 tablespoons ricotta salata, crumbled
2 tablespoons chile pepitas
12 leaves cilantro
2 gratings lime zest
1 pinch Maldon salt

METHOD:

For the Squash Mochi:
Preheat the oven to 350ºF. Trim top and bottom of butternut squash. Split in half, lengthwise and scoop out the seeds from the cavity. Gently coat the squash with olive oil and season with salt. Place cut-side down on a metal sheet tray lined with parchment paper. Roast the butternut squash in the oven for 40 minutes. Scoop out butternut squash flesh and weigh out 1 pound and place it in a large bowl. Season with 10 grams salt and slowly add mochiko, stirring until fully combined. Knead the mochi dough with your hands until the flour has been completely hydrated by the squash. Use a #100 scoop to portion the mochi and roll the dough between your hands to smooth the surface. Meanwhile, bring a pot of salted water to a boil. Drop mochi into the boiling water and boil for at least 5 to 6 minutes until mochi is cooked through. Shock in an ice bath, strain, and place neatly on a olive-oil-greased and parchment-lined sheet tray.

For the Squash-Miso Mole:
To a full 400 hotel pan, add squash, aromatics, chile powder, miso, and grapeseed oil. Mix well so that every piece of squash is coated with miso. Cover pan with foil; place in a 350ºF oven and cook for 45 minutes or until squash is very soft. Transfer squash to a Vitamix blender and add onion, garlic, ginger, jalapeño, and olive oil; blend until completely smooth. Season with salt if needed and fermented habanero hot sauce.

For the Lime-Ginger Vinaigrette:
In a large mixing bowl, add lime, salt, ginger, garlic, and grated jalapeno. Slowly whisk in olive oil until a quick emulsion is made. Set aside until ready to use.

For the Delicata Squash:
Preheat oven to 325ºF. Rub squash with miso and olive oil. Neatly line up the squash on a metal sheet tray lined with parchment paper. Roast for 10 to 12 minutes until cooked through and slightly caramelized. Let cool and set aside until ready to use.

For the Chile Pepitas:
Preheat the oven to 325ºF. Gently coat pepitas in blended olive oil and season with salt. Toast in the oven for 5 to 8 minutes until the seeds are golden and you can hear a slight crackling sound. Let cool completely and rough chop with a knife or food processor. Add spices. Set aside until ready to use.

To Assemble and Serve:
In a sauté pan over medium heat, melt butter then add 8 pieces Squash Mochi. Sauté until golden brown and crispy. Spoon 3 tablespoons Squash-Miso Mole on the bottom of a serving bowl. Place mochi in the center of the mole. Add 8 pieces Delicata Squash face-down and some 1½ tablespoons Lime-Ginger Vinaigrette. Smother with ricotta salata, chile pepitas, cilantro, and zest. Finish with Maldon salt.

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