Dimmi Dimmi's Butternut Squash Carpaccio
Difficulty
Easy
Total Time
20MIN
Ingredients
Butternut squash: 1/8 (thinly sliced)
Smoked and candied almonds: 2 tbsp (roughly chopped)
Mascarpone and crème fraîche: 1 tbsp (mixed)
Brussels sprouts: 1 cup (shaved)
Arugula: 1/2 cup
White balsamic vinegar: 1 tsp
Sicilian olive oil: 1 tsp
Lemon zest: 1/4 of a lemon
Olive oil: to finish
Sea salt: to finish
“This dish is inspired by the meal my wife and I enjoyed on our first date,” explains chef Matt Eckfeld. “It was a simple moment that left a lasting impression and continues to influence my cooking today.”
How to make Squash Carpaccio
01.
Lightly oil the butternut squash slices and place under the broiler until lightly charred.
02.
Allow to cool, then arrange on a plate.
03.
Top the squash with the mascarpone mixture, chopped almonds, and lemon zest.
04.
In a bowl, toss the Brussels sprouts and arugula with lemon juice, olive oil, and white balsamic vinegar.
05.
Finish the dish with additional olive oil and sea salt to taste.
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