Barbecue Green Acorn Squash
New Orleans-Style Barbecue Sauce and Bulgarian Feta
Chef Dominick Lee of Alligator Pear | New York
Adapted by StarChefs | december 2023
INGREDIENTS
New Orleans-Style Barbecue Sauce:
736 grams butternut squash juice
200 grams cane vinegar
205 grams Crystal hot sauce
359 grams cane syrup
75 grams Angostura cocoa bitters
10 grams ground black pepper
25.5 grams Tony Chachere’s creole seasoning
25 grams garlic powder
20 grams onion powder
10 grams ground oregano
To Assemble and Serve:
Green acorn squash, sliced crosswise
Olive oil
Kosher salt
Pepper
175 grams Bulgarian feta cheese
METHOD
For the New Orleans-Style Barbecue Sauce:
In a saucepan over medium-high heat, combine all ingredients. Cook 20 minutes. Reduce heat, cover, and keep warm.
To Assemble and Serve:
Heat oven to 375°F. In a tall stockpot, bring salted water to a boil. Add squash and cook until just al dente. Strain and transfer squash to a sheet tray. Drizzle with oil, then season with salt and pepper. Pour New Orleans-Style Barbecue Sauce over top. Bake 20 minutes. Transfer baked squash to a serving plate. Top with feta cheese and additional New Orleans-Style Barbecue Sauce.
