Market Recipe Blog: Autumn Frost Squash with Scallops (with vegetarian option)

By jaylin melnichuk on November 10, 2020

Market Recipe Blog: Autumn Frost Squash with Scallops (with Vegetarian option)

 

We recently sent one of our Autumn Frost squash to Sage Restaurant, and were gifted a recipe in return! Bree Hargraves is a friend of the Farm and chef at Sage Restaurant and Catering on campus. The Autumn Frost squash is a variety new to us this year – with rich butternut flavour and a natural bloom on the skin, it is sure to become a new favourite. Delight your dinner table with this recipe, and try the vegetarian switch up. It’s worth every bite!

UBC Farm Autumn Frost Velouté with Seared Scallops

Tasting notes & observations of Autumn Frost from Chef Bree:

  • Bright orange full & fibrous flesh of low sweetness. Closer to the texture of a pumpkin, low moisture & neutral taste.
  • Best suited for use in pies, purees & soup.
  • Welcomes strong bold flavours, I would go with ginger powder, salt & pepper and a heavy olive oil drizzle.

    • Recipe

      Ingredients
    • 1 medium Autumn Frost squash
    • 2 shallots
    • 3 cloves garlic
    • 80mls white wine
    • 50mls olive oil
    • 200ml heavy cream
    • 800ml chicken stock
    • 10ml maple syrup
    • 3 scallops for appetizer, 5 for main (sub oyster mushroom rounds for vegetarian option)
    • Salt and pepper, to taste
    • 1 lemon wedge
    • 10 chives

    Method

    1. Cut squash in half & deseed, coat in olive oil, salt & pepper and roast skin side up until tender approx. 30mins & 350F. Allow to cool slightly, remove flesh from skin with spoon and set aside
    2. Dice shallots & crush garlic, sweat in medium pot on low heat in a generous amount of olive oil. Before browning occurs add white wine and simmer until 90% evaporates
    3. Add squash into pot and cover with stock, bring to simmer & add cream. Allow to simmer for 30mins, ensure that squash stays covered by liquid, add water if needed. Add salt & pepper to desired taste.
    4. Using a food processor, blend until smooth, texture should resemble velvet
    5. Stir or blend in maple syrup to your taste
    6. Sear scallops or oyster mushroom rounds in a pan at high heat, remove from heat and squeeze lemon juice over
    7. Finely chop chives for garnish
    8. In a wide bowl, place a large ladle of squash velouté, arrange scallops on top & garnish with chives
      9.  

    Pick up produce at our weekly markets: Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.

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