Tableside Butternut Squash Soup
with
“Butternut Squash “Dumplings”, Pumpkin Crisp,
and Spiced Creme Fraiche”
We got some awesome local grown butternut squash in the other day and I looked at them today and said “hello my old friend, long time no see”. I slow roasted the squash at 320F and pureed it with chix stock and a touch of cream. I wanted to make butternut squash gnocchi but I knew that it would be very difficult to pull off and since the menu would be set for the night I did not want to have a failure and have to face my chef. So I started with butternut squash puree, potato puree, an egg and some flour. I let the mixture go in the Hobart with just a touch of flour and began to make some gluten. I poached the dumplings in hot water, they tasted very squashy and great but the shape as you can see here was not so hot.
I got to thinking and I piped the mix in some molds and steamed them until cooked. Cooled them down then popped them out and fried them. Perfect, nice light crunch on the outside and a smooth interior. I have a lot of ideas now how using this technique and next time there will be no flour just powder gluten.
