Butternut Squash with bok choy, pickled chili, sorghum vin, and pepitas
From Chef Coleman Foster, The Monterey Recipe by sous chef Mark Martinez
- 1 butternut squash (about one pound)
- 6 baby bok choy
- 24 Thai chiles
- 1/2 cup rice wine vinegar
- 1/4 cup pumpkin seeds (pepitas)
- 1 teaspoon Vadouvan* curry or curry powder
- Sorghum Vin (recipe follows)
- Fleur de sel
Peel squash, cut into 1-inch-thick rounds and smoke** 30 minutes.
Preheat oven to 300°F. Place squash on sheet pan; roast until fork-tender (about 20 minutes). Remove from pan, set on wire racks, and refrigerate. When chilled, cut into 1x1-inch squares and set aside.
Rinse bok choy; cut each piece in half. Blanch 30 seconds, until tender, in boiling salted water; plunge immediately into ice bath. Remove and dry completely.
Toss chiles with 3 tablespoons rice wine vinegar, 2 tablespoons olive oil, 2 teaspoons sorghum molasses, and 1 teaspoon soy sauce; leave at room temperature. Toast pumpkin seeds; season with Vadouvan curry and 1 teaspoon olive oil.
To serve, cut core from bok choy; arrange leaves in shallow bowl. Place squash between and atop the bok choy, Spoon Sorghum Vin over. Garnish with pickled Thai chiles and pumpkin seeds. Sprinkle with fleur de sel.
In small bowl combine 1/2 cup rice wine vinegar, 1/2 cup sorghum molasses, and 1 tablespoon soy sauce. Set aside.
* Find Vadouvan curry at fine gourmet shops, or order through Williams-Sonoma.
**In smoker, arrange preheated coals, wood chunks, and water pan according to manufacturer’s directions. Pour water into pan. Place squash, on grill rack over water pan. Cover and smoke for 30 minutes.