Roasted Kabocha Velouté with Cranberry Gastrique, Crisp Freekeh and Sage Oil

01

Ingredients

• 1 medium kabocha squash (about 1.4 kg), halved, seeded and cut into 3 cm wedges
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 medium yellow onion (about 180 g), thinly sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon finely grated fresh ginger
• 750 ml low-sodium vegetable stock, plus more as needed
• 200 ml unsweetened oat cooking cream
• 1 teaspoon fresh lemon juice
• 80 g cracked freekeh, rinsed
• 240 ml water
• 1 tablespoon olive oil
• 100 g fresh or frozen cranberries
• 60 ml unsweetened apple juice
• 2 tablespoons pure maple syrup
• 1 tablespoon red wine vinegar
• 45 ml grapeseed oil
• 12 fresh sage leaves, divided
• 1 tablespoon fresh flat-leaf parsley leaves
• 4 very thin raw kabocha crescents, skin removed
• 1 teaspoon flaky sea salt

02

Prepare the dish

1. Heat the oven to 220°C. Rub the kabocha wedges with 1 tablespoon of the extra-virgin olive oil, 1/2 teaspoon fine salt and 1/4 teaspoon pepper. Arrange cut-side down on a lined tray and roast for 30 to 35 minutes, turning once, until deeply browned and completely tender.
2. While the squash roasts, warm the remaining 1 tablespoon extra-virgin olive oil in a heavy saucepan over medium-low heat. Add the onion and cook for 10 minutes, stirring often, until soft and pale gold. Add the garlic and ginger; cook for 1 minute without browning.
3. Scoop 850 g roasted squash flesh from the skin and add it to the saucepan with the vegetable stock. Simmer gently for 10 minutes, then blend until perfectly smooth. Blend in the oat cream, lemon juice, remaining fine salt and pepper. Pass through a fine sieve, adding a splash of stock if needed for a pourable, lightly coating consistency. Keep warm over very low heat.
4. Combine the freekeh, water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat and simmer for 18 to 20 minutes until tender. Drain very well, spread on a tray and let steam-dry for 8 minutes.
5. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the dried freekeh and cook for 6 to 8 minutes, stirring occasionally, until nutty and crisp at the edges. Transfer to a paper-lined plate and season lightly with flaky salt.
6. For the gastrique, combine the cranberries, apple juice and maple syrup in a small saucepan. Simmer for 8 to 10 minutes until the berries burst and the liquid becomes glossy. Stir in the red wine vinegar, simmer 1 minute, then blend and pass through a fine sieve. Keep warm; it should fall from a spoon in thick droplets.
7. For the sage oil, set aside 4 attractive sage leaves. Blanch the remaining 8 sage leaves and the parsley in boiling water for 10 seconds, chill in ice water and squeeze completely dry. Blend with the grapeseed oil for 1 minute, then strain through a coffee filter or very fine sieve.
8. Brush the four thin kabocha crescents lightly with a little sage oil and roast on a lined tray at 220°C for 8 to 10 minutes until curled and browned at the edges. Fry the reserved sage leaves for 15 to 20 seconds in the skillet used for the freekeh, adding a teaspoon of oil if dry; drain and season with a pinch of flaky salt.
9. Taste the velouté and adjust salt, lemon and thickness immediately before plating. Warm the bowls so the soup stays hot at the table.