Roasted butternut squash and burned cauliflower


(For 4 portions)

  • 4 Aikiba Leaves
  • 1 small cauliflower  
  • 2 small pieces of butternut squash      
  • 1L vegetable stock 
  • 60g butter 
  • lemon juice of ½ lemon 
  • 2 pinches ground nutmeg 
  • 1 pinch table salt  
  • 2 pinches ground white pepper   
  • 40g cooked soya beans 
  • a few pumpkin seeds      


  • Peel and cut each butternut squash sideways in two long pieces.
  • Deseed and cut the top of each one of them, you will obtain 4 pieces with the cavities for roasting and 4 pieces without cavity that you’ll dice to make the puree.
  • Pour 30g of butter in a hot frying pan and sear each piece (with cavity) flat side down in order to get a nice colouration. Take out of the pan, season well and finish to cook in the oven.
  • Cut the cauliflower into 4 chunky slices and cook in the vegetable stock until tender.
  • Take out the cauliflower and use the same stock to cook the pieces of butternut squash for the puree. Once cooked drain and smash into a puree with the lemon juice, the rest of the butter, the ground nutmeg and seasoning.
  • Fill each cavity of cooked butternut squash with the puree, reheat and burn the cooked slices of cauliflower with a blow torch and add each piece on top.
  • Add the burned soya beans and pumpkin seeds.
  • Serve with a leaf of Aikiba Leaves.
  • Aikiba Leaves add a touch of sourness to the dish which makes a perfect food pairing.

Recipe: Franck Pontais

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress