Glazed Butternut Squash Recipe With Goat Cheese & Apples | Tastin
A winning side from a Las Vegas chef
Chef Shawn McClain made a name for himself in Chicago at Spring and Green Zebra restaurants. But last winter he moved to Vegas to prove that a great chef can make his mark on Sin City without simultaneously being a TV star. At Sage, he's generated a buzz with spirited dishes like foie gras custard brûlée. Sides have spunk, too, particularly this cider-glazed butternut squash dressed up for the holidays with pumpkin-seed vinaigrette. The recipe is a winner in Vegas and it should be a surefire hit for your Thanksgiving table, too.
Recipe adapted from Shawn McClain, Sage Restaurant, Las Vegas
Glazed Butternut Squash With Goat Cheese, Apples And Pumpkin-Seed Vinaigrette
Chef Shawn McClain's glazed butternut squash recipe from Vegas's Sage restaurant
Prep Time
0
minutes
Cook Time
0
minutes
Servings
4
to 6 servings
Total time: 0 minutes
Ingredients
- 2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes
- 1 cup apple cider
- 2 tablespoons unsalted butter, cut into ¼-inch cubes
- Salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 2 tablespoons raw pumpkin seeds
- 3 tablespoons apple cider vinegar
- 1 small shallot, minced (about 2 tablespoons)
- 1 medium Honeycrisp apple--peeled, cored and cut into matchsticks (about 1 cup)
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped celery leaves
- 2 ounces aged goat cheese
Directions
- Preheat the oven to 350˚ and position a rack in the center. In a large oven-proof skillet, combine the butternut squash with the cider and butter and cook over high heat until the cider begins to boil and the butter melts, about 3 minutes. Season with a generous pinch of salt, transfer to the oven and bake until the squash is tender, about 18 minutes.
- Return the skillet to the stovetop and cook the squash over medium heat, basting occasionally with the remaining liquid, until well glazed and the liquid has nearly evaporated, about 8 minutes. Season to taste with salt and pepper.
- Meanwhile, make the vinaigrette: In a small skillet, warm the olive oil over medium heat. Add the pumpkin seeds and toast for 1 minute. Remove the skillet from the heat and add the cider vinegar and shallot. Season to taste with salt and pepper. Cover to keep warm.
- In a medium bowl, toss the apple with the parsley, celery leaves and approximately 2 tablespoons of the vinaigrette.
- Transfer the squash to a serving dish and shave the goat cheese over the top. Garnish with the apple mixture and spoon the remaining vinaigrette over the squash. Serve immediately.