| Yield 1X: | 48.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Dairy | ||
| Portions: | 9.6 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butternut squash, halved, seeds removed | 3 | 6 | 9 | |||
| Salt | 0.40 | 0.80 | 1.20 | |||
| Cayenne1/4 t. | 0.10 | 0.20 | 0.30 | |||
| Cream, warm | 6.00 | 12.00 | 1 | 2.00 | ||
| Orange zest | 0.50 | 1.00 | 1.50 | |||
| Honey | 1.00 | 2.00 | 3.00 |
Cut squash in half from end to end. Remove seeds. Line a sheet pan with baking paper, then place the squash halves cut side down on the paper, and roast in 400 degree oven uncovered until skin blisters and the meat begins to dry out. About 1 1/2 hours. Remove from the oven and allow to cool until comfortable to handle.
Peel skin and discard. Put squash flesh, seasonings, heavy cream, orange zest and honey into robot coupe. Process until smooth, using spatula to scrape sides down. Season to taste with salt and pepper. Transfer to a hotel pan, and place in steam table.
If prepping ahead, transfer to 2″ hotel pans and cool completely. Transfer to deep 1/3 pans, cover, label, date, initial, and store refrigerated.