Grilled Butternut Squash Carpaccio
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Credit: Matthew Guiffrida, Chef/Owner, Muse Restaurant & Aquatic Lounge, Water Mill, N.Y.
The National Culinary Review, October 2010
2 cups baby arugula
Extra virgin olive oil, as needed
Kosher salt, to taste
Freshly cracked pepper, to taste
Pine nuts, as needed
½ butternut squash, peeled, sliced thin (32 slices)
¼ cup pesto
Method: Toss handful of arugula in olive oil; season with salt and pepper. Add pinch of pine nuts. Reserve. Brush squash with pesto; season with salt and pepper. Preheat grill to hot; quickly grill squash 1 minute on each side until marked. Place 8 slices grilled squash on plate; top with arugula salad.
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