Butternut Squash Carpaccio

Name: Butternut Squash Carpaccio
Yield: Serves 8
Ingredients: 1 pound butternut squash; 8 sprigs lemon thyme; 1 teaspoon extra-virgin olive oil; Coriander flowers; flake salt; Herbs (chervil and mint recommended); Oxalis; Herbs (chervil and mint recommended); Herbs (chervil and mint recommended); 1 small Chioggia beet, thinly sliced on a mandoline; ¼ cup black cured olives; 1 pinch sea salt; 2–3 kumquats, seeded and sliced; 1 Granny Smith apple, peeled, small dice; ½ teaspoon lemon juice; 1 pinch salt; 1 pinch cayenne pepper; ½ teaspoon baking soda; 2 teaspoons coconut oil, melted; ½ cup maple syrup; 1 cup organic cane sugar; ½ cup filtered water; 1¼ cups pumpkin seeds; 1 tablespoon sea salt; ½ cup water, filtered; ½ cup agave; ½ cup apple cider vinegar; ½ cup yellow mustard seeds, whole; ½ cup brown mustard seeds, whole; 1 cup cane sugar

Quince Purée. Pickled Mustard Seeds. Candied Pepitas. Apple

Preparation info

Serves
8

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Butternut Carpaccio

1 pound butternut squash
1 teaspoon extra-virgin olive oil
8

Starter
Main course
Gluten-free
Vegan

Method

Butternut Carpaccio

Cut the squash right above the bulb where the seeds are stored and reserve the round bottom for another use (not used in this recipe). Peel the squash with a peeler and slice into rounds, using a very sharp mandoline slicer. Toss the squash with olive oil, thyme, and sea salt. Arrange squash rounds into round flower shapes and place them