Marinated Avocado Squash

Herb Labneh, Pumpkin Seed, and Burnt Lime

Chef Diego Moya of Racines NY | New York
Yield: 2 servings

Adapted by StarChefs | November 2020

INGREDIENTS:

Herbed Labneh:
4 cups whole milk Greek yogurt
Salt
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
1 tablespoon chopped anise hyssop
1 clove garlic, grated
2 tablespoons fennel oil (can be substituted by a quality, grassy olive oil)

Pumpkin Seed Condiment:
2 cups raw pumpkin seeds
2 cloves garlic
1 tablespoon dried urfa biber pepper (or aleppo pepper)
2 tablespoons honey
Juice of 4 limes, reserving spent lime shells

Burnt Lime Powder:
Dried urfa biber pepper (or aleppo)

To Assemble and Serve:
1 avocado squash
Salt
Olive oil

METHOD:

For the Herbed Labneh:
Line a medium bowl with cheesecloth so all of the surface is covered. Place yogurt in the center of the cloth, trying to keep it as tall as possible. Bring each corner of the cheesecloth together and gently tie all four corners with a bit of twine. Place the bundle over a perforated strainer over another bowl to allow whey to drain. Let drain in the refrigerator 2 days, until the texture has thickened and it resembles a creamy, young goat cheese. Place in a medium bowl and season with salt, herbs and garlic. Add fennel oil and stir until emulsified. Reserve.

For the Pumpkin Seed Condiment:
To a Vitamix blender, place pumpkin seeds, garlic, urfa biber, 2 cups water, and honey. Let soak for 30 minutes. Blend on high speed until the Vitamix container is warm and the mixture looks like smooth peanut butter. Season with lime juice to taste, reserve any remaining juice.

For the Burnt Lime Powder:
Preheat an oven to 375°F. On a medium sheet tray lined with parchment, roast reserved lime cores until charred and black. If there is still a little moisture, lower heat to 200°F and dehydrate until the cores are completely dry; cool. Place into a Vitamix blender container and blitz at high speed until pulverized. Pass through a fine mesh sieve. Combine with 1 part urfa biber.

To Assemble and Serve:
Slice avocado squash into thin, wedge-like chunks. Marinate the cut squash pieces with reserved lime juice, salt and olive oil. In a small serving bowl, place a dollop of Herbed Labneh and smear across the bottom. Add a spoonful of the Pumpkin Seed Condiment to the center of the plate. Top with slices of marinated squash and garnish each piece with Burnt Lime Powder. 

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