This past Sunday, Bay Leaf Kitchen and our amazing Jr. Chef Helpers participated in CUESA's biggest annual fundraiser, Sunday Supper. For this red carpet event, we pulled out all the stops and even outfitted ourselves with new aprons!
We made a roasted winter squash smashed topped with pomegranate and fresh herbs. It was fun to get our hands messy smashing the different winter squashes! As you can see, our hands are our best tools after all.
Winter Squash Smash with Pomegranate Recipe
3 whole winter squash (butternut, acorn, and red kuri)
2 pomegranates, seeded
4 tablespoons olive oil
1 bunch thyme, chopped
1 bunch parsley, chopped
salt and pepper to taste
Preheat oven to 375 degrees.
Cut squash in fourths and remove seeds with a large spoon. Place the squash on a sheet tray and drizzle olive, salt and pepper on top. Roast for 30-40 minutes until flesh of the squash is tender.
Allow squash to cool for 10 minutes after removing from oven and then remove the flesh from the skin and add the flesh to mixing bowl. Mash up the squash and add more olive oil and salt and pepper to taste. Just before serving sprinkle pomegranate seeds, thyme and parsley on top of the bowl of winter squash. Eat all season long and enjoy!
The highlight of the night was meeting Jacques Pépin, the world renowned French chef. When he stopped by our table to say hi and share a few words of wisdom he told us he started cooking when he was 9! Needless to say, the evening was an inspiring one for all of us. Hope you get to try our winter squash recipe at home!