Butternut Squash Raw Food. Vegan Recipe and Culinary Creativity Meet.

Reaching deep into the depths of my knowledge of flavor profiles I  decide to push a few  culinary boundaries with Raw Food recipes. Butternut Squash was the medium to create a new recipe platform.  Recently I was reading that you could eat it raw and it carried outstanding nutritious properties.  Hmmm, the mind was doing circles, I had to experiment with butternut squash, were these vegan’s on to something?

First things first, I large diced a vibrant colored butternut squash and handed out a few pieces to some other chef friends (as they looked at me as if I had lost my mind)!  We all bit into our pieces, and the moment of silence was shocking.  With a combined 58 years of cooking knowledge not one of us had experienced RAW butternut squash.  The flavor (we all concluded) was a cross between sweet potato and apple.  This launched a excellent dialog and brain storming session!

Butternut-Papaya Squash Soup

(see below for the recipe we put together)

recipe:

8 oz. raw butternut squash

4 oz. raw papaya (Mexican variety)

3 oz. Granny Smith apples (skinned)

1 Thai Chili, top removed

Place in blender and puree, add spring water to thin puree

After the 2nd day I added 3 oz. of rice wine vinegar and used it as a salad dressing!  Outstanding!

2 Responses to “Butternut Squash Raw Food. Vegan Recipe and Culinary Creativity Meet.”

1. Hong Kong Street Food 香港街頭食品 | Beyond The Kitchen says:

   February 13, 2011 at 9:41 pm

   [...] pork (Bee Cheng Hiang), and cow’s stomach soup. The curry fish balls had the texture of a raw butternut squash that was hot tubing in a opaque curry broth. (See picture [...]

   Reply
2. Raw Vegan Diet says:

   March 23, 2011 at 5:58 am

   I just wanted to say, I really enjoyed your blog post!

   Reply
   • Chef D says:

     April 3, 2011 at 6:22 am

     Thxs- look forward to you joining the conversations.

     Reply