VIDEO. To be well on your plate, “Le Point” rebroadcasts a recipe from the great cook every Saturday. Today, an unexpected dessert.
By Thibaut Danancher and Guillaume Paret
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Point rebroadcasts every Saturday a recipe by Jean-François Piège putting a seasonal product on the front of the plate. Today, the starred chef of the Grand Restaurant in Paris reveals a completely unexpected dessert: his butternut squash roasted in the oven in hay (published on 02/11/2019). A coaxing sweetness of powdered sugar, butter, vanilla and a hint of dark rum. You will see, it’s simple, fast and unmissable. The result ? A pure delight. Now it’s up to you to do it again. Treat yourself !
The recipe: oven-roasted butternut squash by Jean-François Piège
At the market
1 butternut squash, 30 g caster sugar, 40 g butter, 2 vanilla pods, 1 tablespoon dark rum, hay
In the kitchen
Cut the butternut squash in half lengthwise. Using a knife, score the flesh so that the powdered sugar, butter and vanilla can penetrate inside during cooking. Lay a pile of hay on a large sheet of aluminum foil and then half the butternut squash on top. Scatter over the squared flesh, 15 g caster sugar, 20 g diced butter and a vanilla pod split in half without scraping it. Close the aluminum foil. Repeat with the second half of the butternut squash.
Bake for ten minutes between 180 and 220°C depending on the size and maturity of the butternut squash. Stick the point of a knife in it to check that it is well melted. Set aside the two butternut squash halves on a baking sheet, scraping out each vanilla bean and removing the pieces of hay. Using a tablespoon, scoop out their seeds. Gently scrape off their flesh then set aside in a bowl. Make sure there are no glitches. Using a fork, mash and mix the flesh. Scatter a hint of powdered sugar, a cube of butter and the dark rum.
In a small skillet, toast some butternut squash seeds. Add a hint of powdered sugar to caramelize them and at the end a cube of butter. Reserve the butternut squash seeds in a bowl.
Dressage
Scatter the hay that was in the oven at the bottom of a dish, then place the empty butternut squash shell on top. Garnish it with its flesh to restore its original form. Using a tablespoon, make a hollow in the original location of the seeds. Fill it with the caramelized seeds. Place a vanilla pod in presentation.
Consult our file: Jean-François Piège – Fall into the Trap