Thursday, September 24, 2009

Build Me Up, Butternut: A Recipe from Park Cafe

Posted By on Thu, Sep 24, 2009 at 6:33 AM

This week's dining column features the much-loved Park Cafe, whose menu is now under the enthusiastic stewardship of chef Drew Racin.

Racin's commitment to seasonal local produce was immediately clear when I called him recently to ask for a recipe. After introducing myself on the phone, I explained that my garden was overflowing with butternut squash and I was hoping he could recommend a use for them. Before I could finish the thought, Racin responded by asking if I would sell the squash to him.

Somewhat sheepishly, I explained that my idea of a bumper crop was certainly less than he was imagining and that I would likely need all the squash I had to make even one meal.

None the less, Racin kindly offered the following recipe:

Bruschetta with Butternut Squash:

2 cups peeled, seeded, diced and roasted butternut squash

1/2 cup dried cranberries

1 cup orange juice

1 teaspoon vanilla

2 pears, diced fine

1 tablespoon fresh chopped thyme

1/2 cup toasted sunflower seeds 

2 tablespoons honey

1 tablespoon sherry vinegar

1/2 cup fresh goat cheese

1 loaf sourdough bread, sliced thin and toasted

Rehydrate cranberries in orange juice and toss with all ingredients in a medium mixing bowl. Finish with goat cheese and assemble on fresh sourdough.

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