Roasted Squash with Silky Bean Cream and Mushroom Jus

Ingredients by component

Roasted butternut squash

• 800 g peeled butternut squash
• 25 ml olive oil
• 3 g salt
• 2 g ground coriander

White bean cream

• 400 g cooked white beans
• 80 ml unsalted vegetable stock
• 20 ml olive oil
• 15 ml lemon juice
• 2 g salt

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Roasted butternut squash: Cut squash into 2.5 cm wedges. Toss with oil, salt and coriander and arrange in a single layer.
3. Roasted butternut squash: Roast at 210°C for 30–35 minutes. Turn after 20 minutes; the centres should be soft and the edges browned.
4. White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.
5. White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.
6. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
7. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
8. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
9. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.