Acorn squash with kimchi butter, poached egg, and Brussels chips from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes (page 52) by Jenn Louis and Kathleen Squires

  • acorn squash
  • Brussels sprouts
  • ground cayenne pepper
  • fish sauce
  • fresh ginger
  • tahini
  • black peppercorns
  • eggs
  • vegetable oil
  • butter
  • kosher salt
  • kimchi
  • sweet smoked paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on April 24, 2018

    Oh, this dish. I loved it oh, so much. Layer upon layer of flavor, but also layer upon layer of steps to prepare. This is restaurant worthy, but also takes restaurant level prep. You need to make: kimchi butter, tahini sauce, brussels chips, dukkah, and crack spice mix. All before even starting to cook the dish. Acorn squash are halved and roasted in the oven, with kimchi butter in the cavities. Then, to serve, you place the squash in a bowl, top with the poached egg (I just baked eggs in the squash), sprinkle with flaky salt, and the tahini sauce. Then, pile the brussels chips on top, and finish with the dukkah. In all, an amazing dish and one I'd remake, but with tweaks. While great, the brussels chips required WAY too much time to peel off the leaves. I'd just use chopped kale chips instead and instead of making the exact crack spice blend, I'd just sprinkle with the same spices. The baked egg was a good tweak, and the kimchi butter I'll just make in large batches to have on hand.

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