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December 20, 2007
Red Kuri Squash and Vanilla Bean Puree
Keefer's
20 W. Kinzie St.
Chicago, IL 60610
(312) 467-9525
www.keefersrestaurant.com
Red Kuri Squash and Vanilla Bean Puree
1 red Kuri squash
2 cinnamon sticks
4 cloves
2 star anise
7 oz of butter
4 oz orange juice
3 oz brown sugar
Salt, Pepper
1 Vanilla bean (split)
4 oz heavy cream
Preheat over to 350º. Split the Kuri squash and place in a baking dish. Rub half the butter, brown sugar, salt, and pepper over the inside of the squash. Place the cloves and cinnamon sticks in the squash. Pour the orange juice over the top. Cover with foil and bake for 1 hour and 10 minutes.
Take the dish out of the oven and let rest for a minute. In a sauce pan place the heavy cream, the split vanilla bean, and the remaining butter over low-medium heat. After the mixture comes to a boil turn off the heat and remove the vanilla bean. With a knife, scrape the insides of the vanilla bean halves out and place in sauce pan.
After the cream has boiled remove squash from the skin and place the flesh in a food mill. Add the cream mixture and puree.
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