Banana Squash Napoleon with Acorn Squash Risotto
- Slice raw banana squash cut into three inch squares that are ½ inch thick. Season, oil lightly and roast until tender. These are for the layers.
- Make standard risotto. When it is 2/3 finished, add acorn squash purée and parmesan cheese.
- To assemble, place small amount of risotto on plate, top with banana squash square, then some roasted chestnut pieces, banana squash, roasted beets, risotto, etc. until it looks beautiful. Garnish with sage chiffonade.
Organic Squash Cassoulet
Consists of 2 to 3 roasted, diced squashes such as cheese pumpkin, large green hubbard, and turban. They are mixed with cooked cranberry beans, tomato confit, braised radishes and fresh herbs. The mixture is placed in an earthenware pot topped with seasoned bread crumbs and baked until all the flavors marry together. Served with a goat cheese crouton.
Delicata Squash Delight
Cross cut sections of roasted delicata squash. At last minute is filled with butternut squash purée, molasses coated walnuts, homemade marshmallows and served with a reduction of white wine, sage and pumpkin seed oil.