Kabocha Squash with Pear and Chestnut by Daniel Humm

Seyine Park /

In search of some Autumn inspiration? From the creative genius of none other than chef Daniel Humm – here we have a recipe straight from the three-Michelin starred chef, bringing together the flavors of squash and pear.

Swiss chef and owner of both Eleven Madison Park and NoMad, in New York City, Daniel Humm has certainly garnered worldwide acclaim for his brilliant success. Since it’s opening Eleven Madison Park quickly became and still remains one of the city’s top dining destinations and offers market-driven French cuisine.

Chef Humm on the recipe:

“This time of year the market becomes filled with different varieties of squash as well as pears from throughout New York. The two ingredients complement one another perfectly and are such versatile ingredients. In this recipe we wanted to showcase that, but also highlight how delicate a dish you can make with such simple ingredients.”

Squash Vinaigrette

Ingredients
240g butternut squash juice, from about 1 squash
0.75g xanthan gum
10g lime juice
Salt
Instructions
Allow the squash juice to sit at room temperature for 1 hour to let the starch settle.
Pour the juice off to separate from the starch.
Discard the starch and transfer the decanted juice to a blender top.
Blend on medium speed and slowly add the xanthan gum.
Continue to blend for 1 minute to allow the gum to fully hydrate.
Add the lime juice, and season with salt.
Using a Cryovac machine, compress the vinaigrette in an open container to remove all air.

White Balsamic Pickling Liquid

Ingredients
500g white balsamic vinegar
200g sugar
200g water
50g salt
Instructions
Combine the ingredients in a large saucepan and bring to a simmer over high heat.
Whisk to fully dissolve and remove the pan from heat.
Let cool to room temperature and reserve in an airtight container, refrigerated for up to 2 weeks.

Pickled Squash

Ingredients
1 butternut squash
1 cinnamon stick
1 star anise pod
3 cloves
3 juniper berries
4 black peppercorns
400g White Balsamic Pickling Liquid
Instructions
Using a turning slicer, cut the squash into spaghetti ribbons.
Toast the spices in a saucepan over medium heat.
When the spices are aromatic, add the pickling liquid.
Bring the pickling liquid to a simmer.
Strain the hot pickling liquid over the squash spaghetti to completely cover.
Let cool to room temperature.

Lemon Oil

Ingredients
400g grapeseed oil
45g grated lemon zest, from about 15 lemons
Instructions
Prepare an ice bath.
Combine the oil and zest in a bain marie (water bath).
Cover tightly with plastic wrap and place in a large pot, filled halfway with water.
Heat the pot over low heat and bring the water temperature to 91ºC (195ºF), just under a simmer.
Cook the oil in the water bath for 1.5 hours.
Remove the bain marie from the water bath and chill over the ice bath until cold.
Cover an refrigerate overnight.
Strain the oil through a fine mesh strainer, discarding the zest.
Reserve the lemon oil in an airtight container, refrigerated for up to 1 week.

Lemon Vinaigrette

Ingredients
50g lemon juice
50g Lemon Oil
50g olive oil
7g salt
Instructions
Whisk the ingredients together until emulsified.
Reserve in an airtight container, refrigerated for up to 3 days.

Toasted Pumpkin Seeds

Ingredients
50g pumpkin seeds
Olive oil
Salt
Instructions
Preheat the oven to 150ºC (300ºF).
Place the pumpkin seeds in a mixing bowl and dress lightly with olive oil.
Season the seeds with salt and toss to combine.
Spread the dressed seeds on a baking sheet lined with parchment paper in a single even layer.
Toast the pumpkin seeds in the oven until lightly browned and aromatic, about 12 minutes.
Let cool to room temperature.

Roasted Kabocha Squash

Ingredients
1/2 kabocha squash, diced, skin on, 1 cm (3/8 inch)
1 garlic clove, smashed
1 thyme sprig
Olive oil
Salt
Parmesan cheese, for grating
Instructions
Preheat a convection oven to 205ºC (400ºF), high fan.
Combine the squash, garlic clove, and thyme in a large mixing bowl.
Dress the squash with olive oil and season with salt.
Toss to coat evenly.
Spread the dressed squash on a baking sheet lined with parchment paper in a single, even layer.
Roast the squash in the oven until deeply caramelized and cooked through.
Remove the squash from the oven and immediately grate parmesan cheese over the warm squash.
Keep warm.

Roasted Pear

Ingredients
2 red pears, diced, skin on, 1 cm (3/8 inch)
1 garlic clove, smashed
1 thyme sprig
Olive oil
Salt
Parmesan cheese, for grating
Instructions
Preheat a convection oven to 205ºC (400ºF), high fan.
Combine the pear, garlic clove, and thyme in a large mixing bowl.
Dress the pear with olive oil and season with salt.
Toss to coat evenly.
Spread the dressed pear on a baking sheet lined with parchment paper in a single, even layer.
Roast the pear in the oven until deeply caramelized and cooked through.
Remove the pear from the oven and immediately grate parmesan cheese over the warm pear.
Keep warm.

Roasted Chestnuts

Ingredients
16 chestnuts
Olive oil
Butter
Salt
Instructions
Peel the chestnuts and cut into 1 cm (3/8 inch) pieces.
Heat 0.5 cm (3/16 inch) oil in a sauté pan over medium heat.
Add the chestnuts to the pan with several nubs of butter, and season with salt.
Cook the chestnuts in the butter and oil until browned and crispy.
Drain the chestnuts on a paper towel to drain any excess fat.

 

To Finish:

1 head tardivo (raddichio)
1 peeled red pear

Trim the tips from the tardivo and reserve. Reserve the remaining tardivo for another use. Using the turning slicer, cut the pear into spaghetti ribbons. Combine the roasted kabocha squash, roasted pear, chestnuts, and pumpkin seeds in a mixing bowl and dress with the lemon vinaigrette. Divide the mixture among eight warm plates. Sauce each arrangement with the squash vinaigrette. Garnish each arrangement with the pickled squash and pear spaghetti ribbons. Dress the tardivo tips with lemon vinaigrette. Finish each salad with the dressed tardivo tips to finish.

Eleven Madison Park

Kabocha squash with pear and chestnut by chef Daniel Humm of Eleven Madison Park. © Eleven Madison Park