Garnishes include chopped fresh parsley and fried sage. Before serving, the pizza is drizzled with fresh lemon juice. Moore also uses squash in a gratin with bacon. The color and texture of butternut play off a pyramid of roasted beets and fris e in an autumn salad. Fla. Butternut squash tarts flavored with Jamaican cinnamon and allspice are served at afternoon tea with a dollop of praline chantilly, says Lawrence McFadden, executive chef.
Winter squash is a godsend for banquets and catering.
Its hearty structure and thick skin hold up well on the buffet line, while the flesh absorbs flavors and never dries out. Such variety creates more choices in side dishes. Wedges of acorn squash braised in apple juice and chicken stock contribute eye appeal in plate presentation, says McFadden. McFadden created an Asian-inspired salad by marinating strands of spaghetti squash in miso vinaigrette and chilling it overnight. The same dish is paired with seared tuna or conch fritters.