BUTTERNUT NESTS WITH COCONUT CREAM
Yield: 12 side dishes
1/4 lb. kataifi (shredded phyllo dough), thawed
6 tablespoons unsalted butter or coconut oil, melted and cooled slightly
1/2 cup sliced almonds (2 oz.), coarsely chopped
3 tablespoons unsalted butter or coconut oil
1 large shallot, chopped
1 medium butternut squash
1 teaspoon dried rosemary, ground or finely crumbled
2 teaspoons finely grated fresh ginger
1/2 cup water, plus more if needed
1/4 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 (14 oz.) can unsweetened coconut milk (full fat, not light), refrigerated overnight
honey for drizzling
1. Preheat oven to 375° F. Set aside a standard size 12-cup muffin tin (grease if not nonstick).
2. Gently pull apart strands of kataifi into a large bowl, then toss with butter or oil and almonds until well coated. Divide kataifi among 12 muffin cups and press into bottoms and halfway up sides of the muffin cups, creating nests.
3. Bake until the outsides are golden, about 12-15 minutes (check by gently lifting one nest up with a small knife). Cool completely in the tin on a rack. (Can be made one day ahead and kept in muffin tin, covered tightly with plastic wrap, at room temperature.)
4. Peel the squash, cut in half lengthwise and remove the seeds. Cut into 1/2-inch pieces.
5. In a large heavy pot, melt the butter or coconut oil over medium heat. Add the shallot and cook, stirring occasionally, for 2 minutes. Add the squash, rosemary and ginger and cook for another 2 minutes.
6. Add the water and salt and simmer, covered, for 8 minutes. Remove the lid and simmer until the water has evaporated and the squash is tender, about another 8-10 minutes (add a little more water if the squash needs to cook longer). Season with salt and pepper to taste. (Can be made one day ahead; cover and refrigerate.)
7. Open the chilled can of coconut milk, being careful not to shake the can and keep it right side up. Scoop out the thick layer of coconut cream at the top of the can (do not to scoop any coconut water from underneath) and place in a small bowl; mix until smooth.
8. Using a sharp knife, remove kataifi nests from the muffin tin and gently place on plates.
9. Just before serving, fill each nest with squash. Top with a dollop of coconut cream and drizzle with honey.
inspired by Kataifi with Candied Pumpkin and Yogurt from epicurious.com.
|kataifi mixed with butter and almonds|
|making kataifi nests|
|peeling the squash|
|scooping out the squash seeds|
|cutting the squash|
|cooking the shallots|
|adding the squash, rosemary and ginger|
|squash cooked and tender|
|baked kataifi nest|
|kataifi nest filled with butternut squash, topped |
with coconut cream and drizzled with honey