Pumpkin “Butter” with a mélange of Winter’s Roasted Vegetable
by Chef Chuck Friedhoff
Yield: 4 servings
-
Pumpkin Butter:
175g Roasted Pepitas (shelled pumpkin seeds)
- 55g Grated Parmesan Cheese
- 15g Whole Garlic
- 150 g Extra Virgin Olive Oil
- 30g Sherry Vinegar
- 8g Kosher Salt
- 1g Black Pepper
- 30g Mirin
- 30g Apple Cider
Combine all ingredients in food processor and puree until smooth
-
Winter’s Roasted Vegetables:
- 2 Medium Sized Carrots
- 1 Small Butternut Squash
- 1 Small Head Cauliflower
- 2 Cups Sliced Mushrooms
- 2 Cups Chiffinade Winter Kale
- 4 each whole dried figs
- Pre heat oven to 400 degrees
- Large Dice Carrots and Butternut Squash
- Cut Cauliflower in to florets – Cut each floret in half
- Slice mushrooms
- Chiffinade Kale
- Place vegetables in separate bowls and toss with Olive Oil, Salt and Pepper
- Roast Vegetables separate in oven for 20 minutes or until tender