Candied Blue Hubbard Squash with Squash chips, Mascarpone and Pistachio Featured

Candied Blue Hubbard squash sits atop sweetened mascarpone and salted Blue Hubbard skin chips, finished with pumpkin seed oil and pumpkin seeds and Sicilian pistachios.

Candied blue hubbard squash with squash chips, mascarpone and pistachio

Serves 4

Ingredients for Candied Squash

1 each small blue hubbard squash (3-4 pounds)
4 cups sugar
2 cups water
1 vanilla bean, split and scraped

Directions for Candied Squash
  1. Cut the squash in half and deseed.
  2. Carefully peel one of the halves.
  3. Cut the peeled half into wedges approximately 4 inches long by 1.5 inches thick.
  4. Combine sugar and water and bring to a boil, cook for 1 minute and then add the vanilla bean.
  5. Place the squash slices in the vanilla syrup (make sure they are fully submerged) and keep at a gentle simmer.
  6. Keep in mind that you want to handle the squash as little as possible to help maintain its integrity.
  7. Allow the squash to cook for approximately 25 minutes until it is cooked through and candied but still is retaining its shape.
  8. Remove the squash (keep it in the syrup mixture) from the heat an allow it to cool on your countertop.
  9. Once it has cooled place it in the refrigerator and hold until needed.
Ingredients for the Squash Chips

Unpeeled half of the blue hubbard squash, cut in half again
6 cups vegetable or canola oil
Sea salt to taste

Directions for the Squash Chips
  1. Preferably using a mandolin slice the squash paper thin into 4 inch long slices.
  2. Heat oil to 350 degrees F. over medium high heat in a heavy bottomed pot.
  3. Taking care not to overcrowd the oil, place the slices of cut squash into the oil and fry until crispy and light brown.
  4. Remove from the oil and place onto a paper towel to absorb excess oil.
  5. Season with salt and set aside.
Ingredients for Finishing the Dish

1 cup mascarpone cheese
1/4 cup toasted pistachios (Sicilian if possible)

Directions for Finishing the Dish
  1. Dollop or smear a generous amount of mascarpone on each plate.
  2. Artfully place a wedge of the candied squash.
  3. Garnish with a generous amount of the squash chips.
  4. Finish the plate with a few pistachios as garnish.
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