Torched Squashed Vase

Recipe courtesy of Chef Greg Baxtrom, Olmsted

Directions

1. Cut both ends of the squash and then cut in half. Remove the seeds and pulp from inside and stem until tender.
2. Toss the squash cups in EVOO, salt and pepper. Then using the ST2200 caramelize the skin of the squash.
3. Crisp the prosciutto in the oven at 350F and fry the picked sage at 300F in EVOO until crispy.
4. Quarter the pear and remove the core, then using a mandolin slice the pear thin.
5. Pick and clean the romaine into individual leaves and place the squash vase on a plate.
6. Dress the lettuce and pears and place the egg at the bottom of the squash.
7. Finally, using the lettuce, pear, sage and prosciutto build a salad growing out of the squash. Serve and enjoy!