Step 1

Begin by scooping out and discarding the seeds from the butternut squash. Next, carefully peel the skin off. Scrape away as much of the flesh attached to the inside of the peel as possible, as this can be used in various preparations. Cut the squash into your desired shapes.

Step 2

Step 3

Dice 80g of the butternut squash into uniform cubes, approximately 2.5cm in size. Ensuring consistent size is key to even cooking.

Step 4

Toss the diced squash with a drizzle of extra virgin olive oil and a pinch of salt. Place the seasoned squash into a vacuum-seal bag or a sturdy zip-top bag, pressing out as much air as possible. Cook in a water bath at 80°C (176°F) for 30 minutes. This sous-vide method gently cooks the squash, preserving its tender texture and natural sweetness.

Step 5

Step 6

Cut 100g of butternut squash into manageable pieces and place them in a pot. Add 150ml of milk and 150ml of water. Simmer gently until the squash is completely tender and easily mashable.

Step 7

Once the squash is fully cooked, transfer it to a blender and purée until smooth. Gradually add some of the reserved cooking liquid (milk or water) as needed to achieve your desired creamy consistency for the purée. Adjust until it’s perfectly smooth and pourable.

Step 8

Take 10g of butternut squash and use a mandoline slicer or a very sharp knife to cut it into paper-thin strips, about 1mm thick. These will be used for frying.

Step 9

Lightly sprinkle the thinly sliced squash with salt and let it sit for 20 minutes to draw out moisture. After salting, rinse them gently under cold running water to remove excess salt, and then pat them thoroughly dry with paper towels before frying.

Step 10

Heat frying oil to 150°C (300°F). Carefully fry the prepared squash peels until they are golden brown and crispy. Remove them from the oil and drain on paper towels to absorb any excess grease.

Step 11

Heat a dry skillet over medium heat. Add the pumpkin seeds and toast them, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them. Set aside.

Step 12

To assemble, spread a line of the smooth butternut squash purée across the left side of your plate. Artfully arrange the sous-vide cooked squash, the pickled squash strips, dollops of ricotta cheese, a drizzle of balsamic glaze, the toasted pumpkin seeds, and the crispy fried squash peels on the right side of the plate. Garnish with edible flowers for a beautiful finishing touch.

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