Recipe Credit: Chef Gaby Maeda
Yield: 2 pints
Standard serving size = 1 oz.
Conference serving size = 0.5 oz.
Ingredients Amounts
- Butternut Squash 454g (1#)
- Charred Onion 1 each
- Charred Garlic 1 halved head
- Charred Ginger 8 g
- Charred Jalapeno 1 each
- Cinnamon Stick, toasted ½ stick (5g)
- Coriander Seed, toasted 2 g
- Morita Chile 10 g
- Nama Shiro Miso 40 g
- Grape Seed Oil 32g
- Fermented Habanero Hot Sauce (chili pepper water) 3 g
Method:
- Cut the sweet onions in half and char on a sheet tray rack on a burner or over a grill and roughly chop.
- Char a half head of garlic (kept intact) on both sides and pop out each clove once it is cooled.
- Char ginger, peel and slice into thin pieces.
- Char jalapeño completely, peel and deseed.
- Peel and cut butternut squash into 1/2-inch pieces. Add charred aromatics, toasted coriander seed, toasted cinnamon stick, morita chile powder, barley miso and grapeseed oil. Mix well so that every piece of squash is coated with the miso.
- Place in a full 400 hotel pan, cover with plastic wrap and foil. Place in a 350ºF oven and cook for 45 minutes. Check the butternut doneness, it should be very soft.
- Place mixture in a vitaprep blender in a few batches and blend until completely smooth.
- Season with salt (if needed) and Fermented Habanero Hot Sauce (start with half of what is needed and adjust up to 12 g).
Variation:
Note:
Source: Gaby Maeda, as presented at the 2021 Worlds of Flavor® International Conference & Festival.
Published with permission of the author. All rights reserved.