Garden Acorn Squash 'confit' Recipe

Prepare the Squash

Preheat your oven to 350°F (175°C). Cut the acorn squash in half, scoop out the seeds, and slice each half into wedges.

Season the Squash

In a large bowl, combine the squash wedges with olive oil, thyme, minced garlic, salt, and black pepper. Toss until well-coated.

Bake the Squash

Arrange the squash wedges in a single layer on a baking sheet. Bake for 45-50 minutes, turning halfway through, until tender and caramelized.

Prepare the Parsnips

Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool.

Make the Croquette Mixture

In a sauté pan, melt the butter and add the boiled parsnips. Cook for 5-7 minutes until they start to caramelize. Mash the mixture and stir in breadcrumbs, eggs, salt, and pepper.

Shape and Fry the Croquettes

Form the mixture into small patties. Heat vegetable oil in a frying pan over medium-high heat. Fry the patties until golden brown on both sides, about 3-4 minutes per side.

Toast the Pepitas

In a small pan, heat olive oil over medium heat and add pepitas. Sprinkle with paprika and salt. Cook, stirring frequently, until the seeds are golden and start to pop, about 5-7 minutes.

Cool the Pepitas

Remove from heat and let cool on a paper towel-lined plate.

Blend the Ingredients

In a blender, combine grated ginger, minced lemongrass, basil leaves, and olive oil. Blend until smooth.

Season the Pistou

Taste and season with salt as needed. Adjust consistency with more olive oil if necessary.