ROASTED DELICA SQUASH, CRAB & RADICCHIO WITH SEAN FROEDTERT
This is the final recipe from GATHER, our collection of Thanksgiving dishes from five talented chefs in our community. This time, Sean Froedtert of Manuela shares his recipe for a Roasted Delica Squash with Crab and Radicchio. Sean loves this dish because it packs a lot of flavor, but it's easy to assemble. In his words, it's a showstopper that you can assemble while sipping a glass of wine
This recipe was shot by Lucia Bell Epstein.
“This dish is a riff on something we developed for the opening menu at Manuela. In this version, we combine squash and crab for a New England twist on Thanksgiving. It's warming and fatty, and it screams autumn in the Northeast. The highlight is the Delica Squash, which is sourced from Oscar Zerbinati —the Italian farmer who grows the greatest melons on the planet.” - Sean
ROASTED DELICA SQUASH, CRAB & RADICCHIO
INGREDIENTS
1 Delica Squash
1 pc jumbo crab meat (avoid imitation)
1 head Castelfranco Radicchio
1 head Treviso Radicchio
2 pcs Green Minneola Tangelo
1 tsp Daphis & Chloe Smoked Chili Flakes
¼ cup butter
Olive oil, salt, and pepper
METHOD
To construct:
Preheat the oven to 375°F (190°C).
Peel and de-seed the pumpkin, then cut it into quarters.
In a mixing bowl, coat the pumpkin with a light drizzle of olive oil and season with salt (avoid excess oil to keep it from being greasy).
Roast the pumpkin on a foil-lined sheet tray or in an oven-safe dish for about 15 minutes, or until soft but still holding its shape. Remove from the oven and let cool.
Open the crab and transfer the meat to a bowl. Carefully pick through it to remove any shells and set aside.
In a saucepan, melt the butter and whisk in 1 tablespoon of water. Add the smoked chili flakes and crab, warming gently.
Season with salt and pepper to taste.
Chiffonade 1 cup each of the chicories and place them in a mixing bowl. Season with salt, pepper, and a drizzle of olive oil.
To plate:
On each plate, place one-quarter of the roasted pumpkin.
Spoon the warm, seasoned crab mixture over the pumpkin.
Zest the green citrus over the crab.
Top with the chicory salad.
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