Edit ModuleShow Tags

Savoring Squash

Chef de Cuisine Brett “Shaggy” Duffee of Bayona showcases squash in a summer salad

Jeffery Johnston

Summer Squash Salad

4-5 pieces local squash
1 sweet onion, shaved
drizzle olive oil
salt and pepper to taste
4 ounces whole butter
6 sage leaves
1 Tablespoon flour
1/4 cup riesling
2 teaspoons lemon juice
6 ounces Taleggio cheese, cubed
4 slices prosciutto or speck


Slice squash thinly and dress with a squeeze of lemon juice, extra virgin olive oil and salt and pepper.

Slowly brown butter, adding sage leaves. Remove them when crisp. Using caution, whisk flour into browned butter. Wait until the mixture stops foaming and add in riesling, lemon juice and then Taleggio cheese. Stir until cheese is incorporated and smooth; if fonduta (cheese mixture) is too thick, add more. Reduce slowly.

Arrange squash, onion and prosciutto on a plate, then drizzle with fonduta. Garnish with crispy sage leaves. Serves 2

Bayona
430 Rue Dauphine | 525-4455
bayona.com

You Might Also Like

Grill Talk

Quick and easy for hot days

Growing a Green Thumb

Do-It-Yourself Tips for Making the Most out of Your Garden

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Feeling Hot, Hot, Hot

Wediquette Wednesday: How do I ask my fiancé’s parents about the rehearsal dinner budget?

That Time You…Weren’t Old

Why you should never RIP your dancing shoes

Food Truck Eats

Food trucks add novelty and fun-factor to wedding receptions and after parties

In Defense of Marcus Williams

A great year by the rookie safety
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags