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Pierpont’s coffee-crusted kabocha squash

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Pierpont’s coffee-crusted kabocha squash

Bourbon Currants


1 c. bourbon or whiskey
10 oz. currants
1/2 oz. honey
pinch of kosher salt
pinch of ground black pepper


Combine all and cook on medium heat until whiskey has reduced to a thick syrup


Coffee Rub


1 tbsp. ancho chili powder
1 tbsp. ground decaf coffee
1 tbsp. brown sugar
1 tbsp. kosher salt


Combine and mix thoroughly




10 oz. farro
Extra Virgin olive oil, as needed
2 1/2 oz. shallots
1 1/2 oz. garlic, minced
1 c. Chardonnay
1 tsp. kosher salt
Pinch of white pepper
1/4 c. edamame, shelled
1 tbsp. garlic butter
1/2 tsp. rosemary, fresh, minced
1 tbsp. Italian parsley, fresh, minced

1/2 tsp. sage, fresh, minced


  1. Sauté the garlic and shallot in the olive oil until garlic is softened and shallots are translucent.
  2. Add the wine, water, edamame, salt and pepper and bring to a boil.
  3. Reduce to a simmer and cook until al dente (15-20 minutes). Drain off any excess liquid.
  4. Add herbs and garlic butter off heat.

Kabocha Squash

  1. Slice squash in half from stem to base.
  2. Arrange on a perforated hotel pan and steam for 15 minutes.
  3. Allow to cool at room temp.
  4. Chill the squash. Then deseed using a metal spoon and peel.
  5. Apply a generous coating of the coffee rub to the squash and finish cooking in an oven at 350 degrees.

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