Serves: Makes 4 servings
- Balsamic Reduction:
- 3 ounces balsamic vinegar
- 4 tablespoons sugar
- 1 lemon
- Butternut Squash
- 28-ounce butternut squash
- 3 cloves garlic
- ½ Spanish pepper
- 2 tablespoons canola oil
- ½ cup vegetable stock
- Coarse sea salt
- 3 ounces hazelnuts
- 10 ounces burrata
Procedures:To make balsamic reduction: put the vinegar and sugar in a small sauce pan and gently boil until reduced to roughly ⅓. Allow to cool.
Using a fine zester, add zest of half a lemon. Set aside.
To make butternut squash: cut the squash into ½-inch slices. Put them in a mixing bowl.
Peel and clean the garlic cloves. Using a chef’s knife, mince them as find as possible. Halve the pepper and take away the seeds. Mince the pepper as fine as possible. Add the pepper and garlic to the squash and now also add the canola oil. Mix until the squash is well coated. Set aside.
Preheat a small frying pan. Add the hazelnuts and roast them until nicely browned. Cut them roughly and set aside.
To finish and serve: preheat the steam grill on medium heat. Once hot, place the squash on the grill in the opposite direction of the ridges. Grill for around 2 minutes, or until you see grill marks. Putting some weight on the squash will give nicer marks.
Turn the squash and grill for one minute. Add the vegetable stock and place the lid on the steam grill. Steam grill until cooked to liking. Flavor with pepper and salt.
To serve: place the squash on a nice plate. Break or cut the burrata into small pieces and divide over the squash. Using a tablespoon, drizzle some of the balsamic reduction over the top. Finish with the roasted hazelnuts.