Butternut Squash Cup With Apple-Leek Compote
Yields 12
21/2 pounds butternut squash
4 tablespoons leeks, chopped
1/2 Granny Smith apple, peeled and diced
Olive oil for sautéing
1 tablespoon apple cider or juice
1/2 tablespoon ground black cardamom
Salt to taste
1/4 cup sour cream
1 teaspoon chipotle chiles in adobo
Garnish
1/2 Granny Smith apple, sliced thinly into half moons
1 pinch red chile threads
1 teaspoon chives, chopped
1. Cut squash into 11/2½’inch thick slices. Steam until tender when pierced with knife. Using a 1-inch round, fluted pastry cutter, cut out squash rounds. Scoop each one with small melon baller, creating a small cup.
2. Sauté leeks and diced apples in olive oil until translucent. Deglaze pan with apple cider. Add cardamom and salt to taste. Place mixture in squash cups.
3. Blend sour cream and chipotles until smooth. Warm squash cups gently in a low oven before serving, then top each with a dollop of chipotle cream, a slice of apple, red chile threads and chives.
— Courtesy of executive chef Chris Borges, Taste Catering & Event Planning
