Butternut Squash and Chipotle Crema
Vegetarian recipe for butternut squash and chipotle crema from Lucky Peach Powervegetables by Pete Meehan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 people
- 4 cloves garlic, peeled
- 2 cups olive oil
- 1 cup creme fraîche
- 1/2 cup chipotle in adobo
- 1 tsp salt
- 1/2 butternut squash, peeled and cubed
- 1 cup grated Parmesan
- 1/4 cup roughly chopped cilantro
Preheat your oven to 200 C/ 400 F.
Confit the garlic by placing it in a small saucepan and covering it in olive oil until it starts to float. Place it on a low heat, bring to a simmer and then turn down the heat, leaving it for 20 minutes.
Toss the cubes of butternut squash in a few tablespoons of the garlic oil. You want to lightly coat the cubes, salt and then roast them in an even layer for about 30 minutes. Toss halfway through.
Warm the crema (or its stunt-double) in a glass measuring cup in the microwave at low for 1 minute. Pour into a blender with the chilies of voice, garlic and salt and blend until smooth.
Pour the crema into a large skillet set over a low heat, add the roasted squash and toss to combine. Stir in half of the cheese and then serve topped with the remainder of the cheese and the cilantro.