INGREDIENTS
(serves four)
5 sweet dumpling squashes, tops cut off and seeds removed
5tsp olive oil
Salt and pepper
2tbs butter
1 small Spanish onion, chopped
500ml water
Oven-dried squash pieces
2tsp chopped chervil
METHOD
Season the inside of the squashes with olive oil, salt and pepper. Place upside down on a sheet tray and pour 1/2in of water on to the tray. Bake at 190íC for one hour, or until the squashes are tender.
Remove from the oven and completely scrape out the pulp of one squash, discarding the skin. Scrape the pulp out of the other four squashes, leaving ¼ in of the flesh adhered to the skin.
Sweat the butter and onion in a small sauté pan over medium heat until translucent. Place the onion, water and squash pulp in a blender and purée until smooth. Pass through a fine-mesh sieve and reheat in a small saucepan. Season to taste with salt and pepper. Place the squashes in the oven at 175ºC for five minutes. Remove and fill with the hot soup.
To assemble, place one of the squashes in the centre of each plate. Place a few oven-dried squash pieces on top of the soup and arrange some around the plate. Sprinkle with chopped chervil.
Oven-dried squash pieces
INGREDIENTS
1 small sweet dumpling squash (or similar), cut into quarters and seeds removed
Salt
METHOD
Using a mandoline or a knife, cut squash into paper-thin slices. Lay flat on a non-stick sheet pan and lightly season with salt. Place in the oven at 135íC for 20 to 30 minutes or until golden brown and dry to the touch. Watch carefully, because they can burn easily. Remove from sheet pan and let cool. The squash pieces should be crispy once cool. If they are not, return them to the oven for a few more minutes. Store until use in an air-tight container at room temperature.
Charlie Trotter