bohemianwanderer – This roasted squash velouté combines sweet, nutty flavors with a creamy texture, perfect as a warming starter. The dish features roasted squash blended into a smooth velouté, garnished with pickled walnuts, crisped squash peelings, and creamy Brie-style cheese. It serves four and takes approximately one hour and forty minutes from prep to table.
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Start by preparing the squash. Scrub the squash thoroughly, peel it, and set the peelings aside. Cut the squash in half and remove the seeds. Place the seeds in a medium saucepan with the rosemary and bay leaf. Cover with two litres of water, bring to a boil, and cook for thirty minutes. Once done, strain the liquid into a clean pan and discard the solids; this forms a flavorful squash stock.
Preheat the oven to 220C (200C fan)/425F/gas 7. Cut the squash flesh into large chunks and spread them on a baking tray. Add the diced butter and a generous pinch of salt. Roast for twenty minutes until tender and lightly caramelized. Transfer the roasted squash to the pot of strained stock, season with additional salt, and simmer for five minutes. Use a blender to purée the squash until completely smooth, then taste and adjust seasoning as necessary.
Reduce the oven temperature to 190C (170C fan)/375F/gas 5. Toss the reserved squash peelings with a tablespoon of vegetable oil and a small pinch of salt. Spread evenly on a baking tray and bake for twelve to twenty minutes, turning occasionally to ensure even crisping. These will serve as a crunchy garnish for the velouté.
Assembly and Serving Instructions
Divide the chopped pickled walnuts evenly among four warmed bowls. Using a hot knife, slice the Brie-style cheese into twelve pieces, placing three pieces in each bowl. Top with the crisp squash peelings for added texture.
Pour the hot velouté into a jug or individual jugs at the table, allowing guests to pour it around the walnuts, cheese, and squash peelings. The combination of velvety squash, creamy Brie, and the tart crunch of pickled walnuts creates a rich, balanced starter.
This dish highlights the natural sweetness of roasted squash while introducing layered textures and flavors. The use of squash peelings as a garnish is an innovative way to incorporate the whole vegetable, adding both visual appeal and crunch.
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Perfect for autumn and winter menus, this velouté is both comforting and sophisticated. Guests will enjoy the interplay of warm, smooth soup with cool, creamy cheese and tangy walnuts. It also offers a vegetarian-friendly option that does not compromise on depth of flavor.
