Honeynut Squash With Honey Nut Cheerio Mousse
August 27, 2021
Honey Nut Squash (per serving)
1 honey nut squash
1 tbsp butter, per squash
sage
rosemary
salt
- Preheat oven to 350°F.
- Cut off the ends of the squash and remove the seeds from the core (save the seeds for later!)
- Wrap in aluminum foil with sage, rosemary, 1 tbsp of the reserve honey vinegar, salt, honey, and butter.
- Place in oven and cook for 15-20 minutes, or until cooked through but not falling apart.
- Remove from the oven (you probably could have guessed that and I didn’t need to type it, but here we are) and place in refrigerator to cool until ready to serve.
Honey Nut Cheerio Mousse
2 1/2 cups milk
1/4 cup cream
2 cups Honey Nut Cheerios
4 tbsp brown butter
3 egg yolks
1 tbsp honey
2 tbsp sugar
1 tsp salt
1/4 cup cooked honeynut squash
prepared ice bath
- Bring the milk, cream, and Cheerios to a boil, remove from heat, and allow to cool to room temperature.
- Strain the liquid through a sieve, being careful to press out the excess liquid from the Cheerios.
- Discard the Cheerios and incorporate the honey, sugar, salt, and squash.
- Bring to a boil, before turning off the heat.
- Allow to stand for a 2-3 minutes to cool slightly before transferring to a blender.
- Puree thoroughly, and incorporate the egg yolks while hot.
- Put into a pot and heat once more until mixture thickens.
- Pass through a chinois immediately into a metal bowl and place into an ice bath. Stir to cool.
- Once completely cool, transfer into an Isi canister and allow to chill thoroughly.
Honey and brown butter vinaigrette
2 tbsp brown butter, warm
1 tbsp honey
1 tbsp olive oil
salt to taste
- Whisk together the honey, salt, and vinegar until salt is dissolved.
- Whisk in the brown butter and olive oil until thoroughly mixed.
Squash seeds
reserved squash seeds
olive oil
salt
- Toss the seeds with olive oil and salt and bake at 350°F until crisp.
- Place on a paper towel to dry.
Finishing and plating
sage
sage blossoms
honey nut squash seeds
- In a pan, bring oil to high heat.
- Thoroughly sear honeynut squash on both sides.
- Remove from pan and pipe mousse (see above) into the cavity where the seeds were removed.
- Spoon the vinaigrette over the squash and garnish with small sage leaves, flowers, and the squash seeds.
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