Jack-be-little squash stuffed with chilli oil and butternut squash purée
- Starter
- medium
- 6
- 1 hour 15 minutes
PT1H15M
Pascal Aussignac serves up an inventive starter of jack-be-little squash filled with silky-smooth butternut squash and chilli oil purée, topped with a beautiful barigoule of seasonal vegetables.
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Ingredients
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Imperial
Jack-be-little squash
Chilli oil and butternut squash purée
- 1 butternut squash, peeled and diced
- 1/4 lemon
- 15g of sugar
- 50g of butter
- 1 sprig of rosemary
- 20g of chilli oil
Vegetable barigoule
- 50g of Romanesco florets, broken into small pieces
- 1 knob of butter
- 1 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1 small courgette, peeled and finely diced
- 1 small fennel bulb, peeled and finely diced
- 60ml of white wine
- 15ml of white wine vinegar
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of coriander seeds, crushed
- 1 sprig of thyme
- olive oil
- fresh parsley, finely chopped
To garnish
- purslane, or lamb's lettuce
Equipment
- Blender
Method
1
To make the squash purée, preheat the oven to 180°C/gas mark 4
2
Add the butternut squash, lemon wedge, rosemary, half of the butter, the sugar and olive oil to a roasting tin and mix well. Roast in the oven for 45–60 minutes
- 1 sprig of rosemary
- 1 butternut squash, peeled and diced
- 1/4 lemon
- 15g of sugar
- 25g of butter
3
Remove and discard the rosemary and lemon, then add the contents of the tray to a blender and blitz until silky-smooth, for 5 minutes
4
Add the rest of the butter, the chilli oil and a splash of water and blend once more until incorporated. Set aside until ready to serve
- 20g of chilli oil
- 25g of butter
5
Slice the top off of each jack-be-little squash and hollow it out by pressing a small round cutter into the middle and scooping out the seeds with a spoon
6
At this point, gently steam the shells for 1–2 minutes. Pascal just uses these for presentation, but if you'd like to eat the flesh of the squash as well, steam for 4–5 minutes until soft, but still firm enough to handle. You could also try rubbing the shells in oil, salt and pepper and roasting for 10–15 minutes until tender but holding their shape
7
To make the barigoule, add a knob of butter to a pan and place over a medium-high heat. Once the butter is foaming, add the romanesco florets and cook until tender
- 1 knob of butter
- 50g of Romanesco florets, broken into small pieces
8
Start to sweat the rest of the diced vegetables in a pan with a dash of olive oil, but do not allow to soften
- olive oil
- 1 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1 small courgette, peeled and finely diced
- 1 small fennel bulb, peeled and finely diced
9
Add the white wine and white wine vinegar, season with salt, pepper and coriander seeds, and add a sprig of fresh thyme
- 1 pinch of coriander seeds, crushed
- 60ml of white wine
- 15ml of white wine vinegar
- 1 pinch of salt
- 1 pinch of pepper
- 1 sprig of thyme
10
Allow the liquid to reduce a little, so that the vegetables are not wet, but not so much that they dry out completely. Finish with a little chopped parsley and mix in the romanesco florets
- fresh parsley, finely chopped
11
To serve, gently reheat the purée and use to fill the jack-be-little shells. Top with the barigoule and add a few of the chilli oil flakes to garnish, if you'd like a little extra spice. Serve immediately
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Jack-be-little squash stuffed with chilli oil and butternut squash purée
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© Great British Chefs 2019