These delicata squash vases are one of chef Greg Baxtrom’s favorite seasonal dishes. They’ve graced the menu at his Prospect Heights restaurant, Olmsted. Multiply this recipe by however many servings you’d like (keep in mind that you won’t use a whole pear or head of lettuce for each one). You could substitute thin curls of a hard cheese like parmesan or aged gouda in place of the speck to make this a vegetarian main course, too.
Serves 1Prep time: 30Cook time: 30Total time: 45
Ingredients:
1 delicata squash
.125 pounds sliced prosciutto or speck
1 bunch sage
3 tablespoons ricotta
1 green pear
1 bunch mustard greens
1 head lettuce
Salt
Pepper
Olive oil
Sherry vinegar
Preparation:
Top and tail your squash, cut in half and scoop out the seeds. Season with salt and pepper and roast at 375 degrees for 30 mins or until tender. You're not looking for color
Bake sliced prosciutto or speck at 325 degrees until crispy on a baking sheet
Fry sage in 300 degree oil for 20 seconds
Season ricotta with olive oil, salt, pepper and lemon zest
Clean lettuce and mustard greens
Slice a green pear on a mandolin
Stand up the squash, fill halfway with ricotta
Dress the lettuce greens and pear with salt, pepper, olive oil and sherry vinegar
Build your vase, start adding lettuces to make the bouquet. Decorate your lettuce bouquet with strips of crispy ham, pear slices and sage
