Name: Butternut Squash Carpaccio
Yield: Serves 8
Ingredients: 1 teaspoon extra-virgin olive oil; 8 sprigs lemon thyme; Herbs (chervil and mint recommended); ¼ cup black cured olives; 1 small Chioggia beet, thinly sliced on a mandoline; ½ teaspoon lemon juice; 1 Granny Smith apple, peeled, small dice; 2–3 kumquats, seeded and sliced; 1 pinch sea salt; 2 teaspoons coconut oil, melted; ½ teaspoon baking soda; 1 pinch cayenne pepper; 1 pinch salt; 1¼ cups pumpkin seeds; ½ cup filtered water; 1 cup organic cane sugar; ½ cup maple syrup; ½ cup apple cider vinegar; ½ cup agave; ½ cup water, filtered; 1 tablespoon sea salt; 12 sprigs of lemon thyme, wrapped and tied in cheesecloth; 1 cup cane sugar; ½ cup brown mustard seeds, whole; ½ cup yellow mustard seeds, whole; ½ teaspoon sea salt; 1 cup quince, peeled and chopped; 2 slices/shaves of lemon peel; 1 vanilla pod, split; Oxalis

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

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