Green Butternut Squash with Apples, Squash Shoots and Purslane
Unripe butternut squash, cooked with a sweet and sour preparation, apples, and purslane
Course: Appetizer, Salad
Keyword: Green butternut squash, Squash vines, Unripe squash
2 cupspeeled butternut squashcut into 1/2inch dice
1cuphard baking appleslike Zestar or Braeburn, or good old granny smith
1/2cupthick Greek yogurtlike Faye
kosher saltto taste
Fresh squeezed lemon juiceor taste
2tablespoonvegetable stock or water
Purslane tipsa small handful, picked and cleaned
8-10Squash shootstrimmed to about 4 inches, large leaves removed, and any small vines and minaiture squash reserved for garnish. Any excess stem sliced 1/2 inch (optional)
Toasted pumpkinseedsto garnish
2large scallionsliced 1/4 inch (optional)
Mix the mint with the yogurt and season with a pinch of salt and a dash of lemon juice. Reserve.
Heat 1 tablespoon of the butter and water with the squash in a wide sauté pan, season with a pinch of salt and simmer until the squash is just tender, about 5-10 minutes.
Made the apples to the pan and cook for 3-4 minutes more, until the apples are tender. The juices in the pan should be slightly thick, coating the squash and apples lightly. Stir in the scallion and sliced squash vines, if using.
Meanwhile, quickly warm up the squash shoots in the remaining tablespoons of butter, just warm them through to soften, you don’t want to sear them. Season the shoots lightly.
To plate the dish, put a swoosh of yogurt in each of four soup bowls, evenly divide the squash-apple mixture between them, then top with two just warm squash shoots, a few pumpkinseeds and clusters of purslane and serve immediately.