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A Peculiar Squash Turned Into A Delicious Dish

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Chef Jeffrey Lizotte of ON20 in Hartford visited the Fox CT kitchen to prepare his roast blue hubbard squash steak with hazelnut herb dressing.

The recipe is below.

Ingredients:

  • 1 whole blue hubbard squash
  • 3 to 4 ounces olive oil
  • 1 ounce salt
  • 1 tablespoon Bell’s seasoning
  • 8 ounces hazelnuts
  • 6 large sage leaves
  • 10 picked parsley leaves
  • 3 sprigs thyme, cleaned
  • 1 sprig rosemary, cleaned
  • 3 ounces panko Crumbs
  • 2 lemons,  zested

Preparation:

  1. Preheat oven to 300 degrees.
  2. Rinse squash with lukewarm water and scrub the exterior with a clean sponge.
  3. Cut squash in half through the widest section
  4. Extract seeds and hair from center cavity with a spoon.
  5. Cut each half into quarters, resulting in eight sections or “steaks.”
  6. Rub each with olive oil and season with salt and Bell’s seasoning
  7. Place steaks skin side up in a roasting pan and cook for approximately 90 minutes or until soft.
  8. Remove from heat and let rest for 30 minutes
  9. To prepare the garnish, toast hazelnuts in a pan for 5 minutes, stirring constantly.
  10. Place in a grinder or hand chop until medium coarse.
  11. Melt butter in pan; add nuts and panko crumbs and toss for 3 to 5 minutes or until butter and panko have golden color.
  12. Add chopped fresh herbs and lemon zest once cool.
  13. Season with salt.
  14. Arrange squash steaks on platter, flesh side up and spoon hazelnut crumble on top.
  15. Finish with olive oil.

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