‘Honeynut’ Squash Gnudi Recipe
‘Honeynut’ squash adds a sweetness to this gnudi dish. Bottarga, almost like a Parmesan, adds an umami flavor.
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Preheat a large stainless-steel pot over high heat. Carefully pour olive oil into pot; add peppers and salt. Sauté peppers over high heat until tender and soft, 6 to 8 minutes. Remove pan from heat and stir in lemon juice, honey, and garum to taste. Return pan to stovetop and bring mixture to a boil. Cook until most liquid has evaporated, 5 to 6 minutes. Taste peppers and adjust seasoning (lemon, honey, garum) to achieve a pleasing balance of sweet, sour, and salty. Once mixture has cooled, place in an airtight jar and refrigerate for up to 6 weeks.
*Buy Garum Colatura, an Italian fish sauce, at zingermans.com; 100-milliliter bottle for $16
‘Honeynut Squash Bottarga
Because of the drying time required, this simple recipe takes roughly a month to complete. But the resulting “bottarga,” which has a salty, umami flavor similar to Parmesan, is worth the effort, especially for vegan cooks. Use it grated over raw vegetables, casseroles, pizza, and pasta dishes.
Peel 2 ‘Honeynut’ or butternut squash, leaving stems intact. Cut squash necks from seed cavities and reserve squash flesh for another use. Fill a resealable, gallon-size plastic bag with a few cups of kosher salt, then place peeled squash necks with stems attached upright in bag; fill with more salt to completely cover. Allow squash to rest at room temperature in a cool, dark place for two days. Remove squash from salt; rinse well and pat dry with paper towels. Wrap each squash neck in cheesecloth, using butcher’s twine to secure cloth around stem end of squash. Hang squash in a warm, dry place and allow to air dry for three to four weeks. Store dried, cheesecloth-wrapped squash in an air-tight container for up to two months. To serve, finely grate desired quantity of “bottarga” from the dried squash.
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