During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Oven Roasted Squash and Mushrooms with Kabocha Puree
The London Hotel is one of the most highly sought properties in West Hollywood, frequently referenced by the rich and famous, and even inspiring the odd song here and there.
Food is central to this worldly reputation, so we’ve sourced a hearty, easy-to-follow recipe from the property’s fine-dining restaurant Boxwood and Chef Anthony Keene, who uses California’s fresh produce to regularly rotate menus defined fresh, seasonal offerings. This is his recipe for oven roasted squash and mushrooms with kobocha puree.
Ingredients
- Patty pan squash (2 each)
- 1/4 cup roasted mushrooms
- 1/2 teaspoons shallot
- 1/2 glove garlic
- 1 tablespoon mascarpone cheese
- Spring tarragon
- Salt and pepper
Method
- Season squash with salt and pepper, olive oil and roasted in 350 degree oven until tender (do not overcook).
- Remove from oven, cool slightly and remove inner flesh (reserve) of squash. Set squash aside.
- Chop roasted mushrooms coarsely with reserved squash, add mascarpone cheese, tarragon, minced shallot, garlic and place in saute pan. Heat until warm.
- Fill squash with mushroom mixture.
- Roast again for ten minutes.
Puree Ingredients
- 1 cup roasted kabocha squash (roasted in 350 degree oven until soft)
- 1 tablespoon ginger
- 1/4 cup apple juice
- 1 tablespoon unsalted butter
Puree Method
- Combined 1 cup roasted squash, fresh ginger using microplane and apple juice and add to sauce over medium heat until hot (approx. 10 minutes).
- Add cold unsalted butter and continue to heat until butter is incorporated.
- Salt and pepper as desired, optionally add cinnamon, clove or nutmeg spice.
- Spoon sauce into desired dish and place stuffed hot squash on top and enjoy.
