Butternut Carpaccio with Apple Glaze
Thin slices of butternut are pan fried then brushed with an exquisite apple glaze and garnished with a carefully curated range of sweet, sour, salty and crunchy toppings.
Equipment
- 1 grill pan
- 1 small sauce pan
Ingredients
For the carpaccio:
- The non-hollow part of a medium butternut squash peeled and thinly sliced
- 2 tbsp olive oil
- 2 cups mixed greens
- 1 tbsp caramelized pecans
- 1 tbsp crumbled feta
- 1 tbsp pomegranate jewels
- A wedge of lemon to squeeze over the plate
- Freshly ground black pepper
For the glaze:
- 200 ml green apple juice
- A splash of apple cider vinegar
- 2 tsp brown sugar
- 1 tsp each ground cinnamon and cloves
For the dressing:
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- A pinch of salt
Instructions
- Heat the pan to medium-high, add 2 tbsp of olive oil and fry the slices of butternut in a single layer for about 3 minutes on each side, until browned and softened. Repeat with the remaining slices.
- Heat a small sauce pan to medium-high. Add apple juice and brown sugar and stir to dissolve.
- Add vinegar and nutmeg and simmer to reduce.
- Arrange the butternut slices on a plate and brush them with the glaze.
- Make the dressing by whisking all ingredients together.
- Toss the greens with the dressing and arrange on top of carpaccio.
- Scatter over caramelized pecans, pomegranate jewels and crumbled feta.
- Finish off with a drizzle of lemon juice and a grind of black pepper mill.
Notes
- You can skip the dressing, just focus more on the green leaves when squeezing over the lemon juice.