Butternut Squash Dumplings, Truffled Pho Broth

Chandon Clenard
Director of Culinary Operations
Compass One at Amazon

Ingredients

Butternut Squash Dumplings:

• 1 lb butternut squash, peeled and cut into 1-in pieces
• 1 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 10 turns fresh ground black pepper
• 1 Tbsp plus 3 oz unsalted butter
• 2 oz shallots, rough chopped
• 2 ½ oz heavy cream
• 1 Tbsp white truffle oil
• 2 ½ oz Custom Culinary^® Beef Pho Broth
• Wonton skins, as needed
• Rice flour or cornstarch, as needed

Truffled Pho Broth (per serving):

• 1 c Custom Culinary^® Beef Pho Broth
• 2 Tbsp thin bias-cut green onions
• 2 Tbsp torn basil leaves
• 2 Tbsp cilantro sprigs
• 3 to 5 slices Fresno or jalapeño peppers
• ½ tsp white truffle oil

Directions

For the Butternut Squash Dumplings:

1. Preheat oven 425°F.
2. Toss squash in oil, salt and pepper. Place in a baking dish covered with foil. Roast 35 to 40 minutes, until soft.
3. In a sauté pan, melt 1 Tbsp butter. Add shallots and lightly caramelize them.
4. Heat cream and remaining 3 oz butter together. Reserve.
5. Purée cooked squash and shallots with butter/cream mixture in a food processor until smooth. Season with salt, pepper and truffle oil. Add a little Beef Pho Broth if needed to loosen filling.
6. Transfer to a sheet pan. Allow to cool to below 41°F.

For Dumplings:

1. For each wonton skin, add 1 tsp filling in the center. Lightly brush the edges with water; fold over diagonally and press edges to seal.
2. Place on a lined sheet tray lightly dusted with rice flour or cornstarch.

For Truffled Pho Broth (per serving):

1. In a small pot bring Beef Pho Broth to a boil.
2. In a saucepan with boiling water, add 5 dumplings and cook for about 1 minute. The dumplings will float to the surface when done.
3. In a bowl, add hot pho broth, place dumplings on top, and garnish with the onions, herbs, chiles and a drizzle of truffle oil.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley