Summer Squash

Miso Beurre Blanc, Pistachio Purée, Finger Lime, Licorice Root Powder

Chef Kevin McWilliams of Laurel | Philadelphia

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Adapted by StarChefs | december 2023

INGREDIENTS

Squash:
2 whole summer squash, thinly sliced lengthwise
Salt

Licorice Root Powder:
Licorice root

Pistachio Purée:
50 grams shelled pistachios
75 grams coconut water
Lemon juice
Salt
Shio koji

Miso Beurre Blanc:
1 cup dry white wine
1 teaspoon white miso
Heavy cream
¼ pound unsalted butter, cubed
Salt
Lemon juice

To Assemble and Serve:
2 finger limes, halved
Lemon juice
Kosher salt
Finishing salt

METHOD

For the Squash:
In a mixing bowl, toss squash with salt. Let sit 5 to 7 minutes, then rinse. Pat dry and set aside.

For the Licorice Root Powder:
Heat dehydrator to 135°F. Place licorice root on a sheet tray and dehydrate until brittle. Transfer to a food processor and pulse until a fine powder is achieved. Transfer to an airtight container and reserve.

For the Pistachio Purée:
Heat oven to 325°F. Place pistachios on a sheet tray and toast 5 minutes, or until fragrant. Transfer pistachios to a Vitamix blender. While blending, stream in coconut water until desired thickness is achieved. Season with lemon, salt, and shio koji. Transfer to an airtight container and reserve.

For the Miso Beurre Blanc:
In a saucepan over medium heat, cook wine until reduced by half. Whisk in miso until just combined. Add a splash of heavy cream, then slowly whisk in butter. Continue cooking until the sauce begins to thicken. Once desired thickness is achieved, season with salt and lemon juice. Strain and keep warm.

To Assemble and Serve:
Add pearls of finger limes to a small bowl, picking out seeds if needed. Set aside. Place 2 dollops Pistachio Purée onto a small serving plate. Top with Squash. Season with salt. Pour Miso Beurre Blanc over top, then drizzle with olive oil. Carefully arrange finger limes around the plate. Finish with a dusting of Licorice Root Powder.

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