Ingredients
Assembly Ingredients:
goats milk brie cheese, cut into 2 oz portions
blueberry compote
spiced and roasted delicata squash
vanilla oil
lavash crackers
Delicata Squash Ingredients:
1 delicata squash, halved lengthwise with seeds removed
2 Tbsp brown sugar
1 Tbsp ground coffee
1/2 Tbsp paprika
1/2 Tbsp chili powder
1 Tbsp kosher salt
Olive oil
Blueberry Compote Ingredients:
2 pints blueberries
1 Tbsp olive oil
2 shallots, minced
2 Tbsp brown sugar
2 Tbsp balsamic vinegar
1 1/2 cups red wine
1 tsp kosher salt
1/4 tsp black pepper
Thyme and rosemary sprigs
Vanilla Oil Ingredients:
1 cup extra virgin olive oil
1 vanilla bean, split
Directions
Delicata Squash Directions:
Preheat oven to 350° F. Combine the spices in a small bowl and set aside. On a cutting board, slice each squash half into small, bite sized wedges. Add to a medium mixing bowl, drizzle lightly with the olive oil and mix to ensure the squash is coated in oil, but not dripping. As you stir, add the spices, evenly coating each squash slice. Spread the squash evenly on a baking tray and roast at 350° F for 12 minutes or until tender and with a small amount of color. Allow to cool to room temperature and store in the refrigerator.
Blueberry Compote Directions:
In a small sauce pot over medium-low heat, add the oil, shallots and salt. Once the shallots are translucent and tender, add the blueberries and brown sugar and continue to cook, stirring continuously, until the sugar is melted and blueberries begin to break down. Add the balsamic vinegar, red wine and pepper. Bring to a simmer and cook for 10 minutes. Remove from heat and add the herb sprigs. Allow to cool to room temperature before storing. Store in the refrigerator for up to one month.
Vanilla Oil Directions:
In a small sauce pot, combine the oil and vanilla bean and heat to 180° F. Once it’s reached 180° F, remove from heat and allow to cool back to room
temperature. Store in an airtight jar in the refrigerator. Allow to come to room temperature when ready to use.