An autumn recipe with butternut squash glazed with miso and maple syrup, served with a velvety smoked scamorza cream and crunchy toasted amaretti. A signature dish that tells the flavors and colors of autumn.
Cut the butternut squash in half, remove the seeds, and cut it into 2 cm thick slices.
Arrange the pumpkin slices on a baking tray lined with parchment paper.
In a small bowl, mix the vegetable miso, maple syrup, and a drizzle of extra virgin olive oil.
Brush the pumpkin slices generously with the prepared mixture.
Add a few rosemary needles and a grinding of Sichuan pepper on each slice.
Bake the pumpkin slices at 200°C for 25-30 minutes until they become soft and caramelized.
Cut the smoked scamorza into small pieces.
Heat the milk with the butter in a small saucepan over low heat without bringing it to a boil.
Add the scamorza and whisk until the cheese is completely melted.
For a smoother cream, blend the mixture with an immersion blender.
Adjust the Sichuan pepper, add a pinch of nutmeg and the Parmigiano.
Keep the scamorza cream warm in a bain-marie until ready to use.
Crumble the dry amaretti roughly and toast them in a pan for 2 minutes without fat.
Spread a base of scamorza cream on the serving plate.
Place 2-3 slices of glazed pumpkin on top.
Finish with a shower of crispy amaretti and a drizzle of extra virgin olive oil, added raw.
Baking tray lined with parchment paper
Small bowl
Small saucepan
Whisk
Immersion blender
Pan
No salt has been added to the recipe. It is recommended to keep the scamorza cream warm to prevent it from setting.
Italia
| Energy (kcal) | 216.52 |
| Carbohydrates (g) | 23.6 |
| of which sugars (g) | 21.18 |
| Fat (g) | 10.02 |
| of which saturates (g) | 4.71 |
| Protein (g) | 8.99 |
| Fibre (g) | 0.94 |
| Salt (g) | 0.56 |
