with Maui Cheeses
Author: Chris Kulis, Chef/owner, Capische?
Number of Servings: 8-10
- 2 lb. kabocha squash, quartered and seeded
- 1 small bunch frisee (curly lettuce), light-green center leaves, washed and dried (Save
- outer leaves for another use.)
- 1/2 lb. aged prosciutto, thinly sliced
- pumpkin oil, if plating on slate dish
- 3 Tbsp. extra-virgin olive oil
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. pistachios, shelled and chopped
- 1/2 tsp. Hana Herbs nutmeg, or any freshly grated nutmeg
Maui Cheese Blend
- 4 oz. Surfing Goat Dairy cream cheese (or your favorite soft goat cheese)
- 4 oz. Maui Cheese Company fromage blanc (or farmer’s cheese)
Honey Ginger Reduction
- 3 Tbsp. Maui honey (or favorite honey)
- 1 Tbsp. fresh ginger, sliced thin
- 1/3 c. cider vinegar
- 1 bay leaf
Method: Preheat oven to 350 degrees. Toss kabocha quarters with EVOO, salt and pepper. Parbake kabocha 20 minutes, remove from oven and let cool. When ready to grill, score skin of kabocha and grill over high heat to char lightly.
Maui Cheese Blend: Mix well in a bowl and refrigerate until ready to plate.
Honey Ginger Reduction: Place ingredients in stainless steel pot and simmer till reduced by half. Strain.
Plating: If using a slate dish, rub dish with pumpkin oil. Spread Maui Cheese Blend on plate and sprinkle with pistachios and nutmeg. Top with kabocha slices, frisee and prosciutto. Sprinkle with Honey Ginger Reduction.