Butternut Squash Cakes
with Apple Chutney and Crispy Pancetta
Recipe by Chef Alyssa Gorelick of Chef Alyssa's Kitchen
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1 small butternut squash
½ cup cornmeal
Salt and pepper to taste
¼ cup coconut oil
3 sweet apples (johnagold, gala, etc.), peeled and diced small
2 small shallots, minced
¼ teaspoon red pepper flakes
¼ cup coconut palm sugar (more if needed to taste)
10-12 slices pancetta
Sage for garnish
1. Preheat oven to 400 degrees.
2. Place the Pancetta on a sheet pan and another on top. Cook for about 10 minutes, checking, and once the pancetta is golden and rendered, remove from the oven and allow to cool.
3. Peel the butternut squash to remove the outer skin. Using a julienne peeler (or grated) shred the squash and place in a bowl. Add cornmeal with salt and pepper and toss together.
4. In a small pot, sweat the shallots in coconut oil, once softened, add the red pepper, sugar and a pinch of salt. Once melted, add the apples and stir together. Reduce heat to medium-low, and stir occasionally for about 15 minutes. Adjust seasoning on the apple relish and place in a bowl, set aside.
5. Heat a cast iron skillet and cook the cakes in coconut oil. Place the squash mixture in 4-5 mounds on the frying pan. Flatten with a spatula and cook 3-4 minutes. Flip the patties and cook the other side for 3 minutes. Set cakes aside and cool.
6. Serve the butternut squash with the apple relish on top and then finished with the pancetta disk and sage.