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From Tucker Yoder, Executive Chef, Clifton Inn
Yields: 6 Canapé Portions
Grilled Butternut Squash
Ingredients
- 1 each Butternut Squash, large
- To taste Salt and Pepper
Procedure
Slice Butternut squash into large planks .25 inches thick. Grill on one side to char nicely season with salt and pepper and finish cooking in a 350 degree oven for about 5 minutes being careful not to over cook the squash.
Brown Butter Powder
Ingredients
- .5 stick Butter, unsalted
- 8 ounce Non fat milk powder
Procedure
Brown butter in a pan until it has a nice nutty aroma. Add non fat milk powder and stir until the powder turns golden brown. Season with salt.
Sherry Vinegar
Ingredients
- .5 cup Sherry Vinegar
- .5 cup Honey
Procedure
Mix Sherry Vinegar and Honey in a pot and cook until it becomes a syrup (about 5 minutes.) Allow to cool before using.
Assembly
Serve squash grill mark side up with a dollop of sherry syrup, a sprinkle of brown butter powder and a small sage leaf.
