With less than a month until bon*fire catskills, we're thinking about things we're glad we didn't pass up...like this delicious experiment from last Fall's cookout. The inspiration for this dish came as they sometimes do, by watching another chef and playing with our own fire.
Chef and live fire icon Francis Mallmann creates a stunning spectacle that is equal parts unique and delicious. If you haven't seen it, check out his Instagram here. Go ahead, play with your food.
Recipe by Chef Ty Hatfield
1 whole butternut squash
1 stick unsalted butter
1/2 cup sherry vinegar
1/3 cup chopped rosemary
Set whole butternut squash next to open fire around 6-12" away, depending on the intensity of the heat coming off of the coals. Rotate the squash every 20-30 minutes until tender. Cooking will take 2-3 hours depending on the intensity of the heat.
Meanwhile, melt the butter in a medium saucepan over medium heat until the butter begins to brown. Once brown, add the chopped rosemary. When the mixture has cooled down, add the sherry vinegar and season with salt and pepper.
When the squash is cooked through, break open and scoop out as many seeds as possible. Dress the squash with the brown butter vinaigrette and season again with salt and pepper to taste.