Albuquerque the Magazine just named Farm & Table Best New Restaurant! We are so honored by the award and proud of everyone in our Farm & Table family for their amazing contributions!
New Mexico Local Style has been chatting with the Best of the City winners all week long, so on Thursday Chef Jaye went on the show to teach Nikki how to make one of our fall favorites: pecan-encrusted winter squash.
Yum! You can check out the recipe for yourself below, or watch Chef Jaye in action on the Local Style website. Or come down to Farm & Table and try them for yourself!
Farm & Table Pecan-Crusted Winter Squash
- 5 lb winter squash (we’ve used acorn, butternut, and hubbard. Feel free to experiment)
- 1 T whole cloves
- 1 cinnimon stick, crushed
- olive oil
- salt
- 2 c crushed pecans
- 1 c panko
- 2 c rice flour
- 1T cinnamon, ground
- 1 t nutmeg, ground
- 1 t allspice, ground
- 2 ea eggs
- 1 T water
- Oil for pan frying.
Preheat oven to 375. Halve squash and season with salt and coat with oil. Drop a few cloves and a few pieces of crushed cinnamon in each half. Roast squash cut side up until slightly softened, but still al dente. Approximately 15-40 min depending on thickness of squash. Allow to cool.
Cut squash into 1” wedges. If skin is tough, remove with a pairing knife. Cut to finger size pieces.
Whisk together eggs and water. Mix pecans and panko.
Dredge squash fingers first in flour, then egg wash, then roll in pecan mixture to coat. Set aside on a rack.
In a heavy bottomed, high-sided skillet, preheat oil ½” of oil until glistening. Fry crusted squash in batches that aren’t crowded in the bottom of the pan. Turn for even cooking. Drain on rack and salt well.
Keep squash warm in a low oven until ready to serve.
Brown Sugar Sherry Dipping Sauce
- 1 c sherry
- 2 c brown sugar
- ¼ lb butter
- ½ c heavy cream
- 1 c toasted pecans
Reduce sherry by half. Whisk in brown sugar bring to a boil. Remove from heat. Whisk in butter and cream. Stir in pecans. Salt to taste. Serve warm. If making in advance, reheat gently in a thick pot over a low flame stirring often, or warm over a double boiler.