Butternut Squash With Balsamic + Chile Panko Crumbs
From Home Cooking With Jean-Georges By Jean-Georges Vongerichten
serves 8
INGREDIENTS
1 large butternut squash
2 tbsp balsamic vinegar
5 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup panko crumbs
1 1/2 tsp fresh thyme leaves
1/2 tsp crushed red chile flakes
1/4 cup freshly grated Parmigiano-Reggiano cheese
DIRECTIONS
Bring a large stockpot of water to a boil. Add the whole squash and cook, partially covered, until tender, about forty five minutes (until a knife will pierce the flesh very easily). Drain, cool slightly, then remove and discard the stem and peel. Reserve the seeds, removing and discarding the strings. Transfer the flesh to a large serving dish and mash with a fork into an even layer. Drizzle the vinegar and two tablespoons of the oil over the squash, and season with salt and pepper. Heat 3 tbsp of the squash seeds in a large skillet over medium-low heat until dry. Add 1 tbsp of the oil and a pinch of salt and toast, tossing occasionally. When the seeds begin to pop, partially cover the pan. Continue toasting until golden brown, about three minutes, then transfer to a plate. In the same skillet, heat the remaining 2 tbsp of oil over medium heat, then toss in the crumbs. When well coated, stir in the thyme, chile, and 1/4 tsp salt. Toast, tossing occasionally, until golden brown and fragrant, about five minutes. Remove from the heat and stir in the cheese and toasted seeds. Spread the crumb mixture over the squash in an even layer and serve immediately.
