Let's get grilling

Method for Kabocha

1 Toss all the ingredients in a bowl. Season well with salt and pepper. Heat a charcoal grill to 400ºF. Grill the squash for 5 minutes per side, or until charred and tender.

Method for Vinaigrette

1 Whisk together the coconut milk, lime juice, and shallot in a bowl. Slowly drizzle in the olive oil. Season with salt and pepper to taste. Stir in the chopped cilantro at the end.

Method for Whipped Labneh

1 Whip the heavy cream to medium stiff peaks. Gently fold in the labne, lemon zest and season to taste with salt.
Cooking for 4 people

Ingredients


Kabocha Squash

  • Kabocha Squash, seeds removed and peeled, sliced into ½ thick wedges
    1
  • canola oil
    1 tablespoon
  • clove garlic
    1
  • sprigs thyme
    4
  • berbere
    ¼ teaspoon

Vinaigrette

  • coconut milk
    ½ cup
  • lime juice
    3 tablespoons
  • chopped shallot
    1 tablespoon
  • extra virgin olive oil
    cup
  • chopped cilantro
    ¼
  • Salt and pepper

Whipped Labneh

  • heavy cream
    ½ cup
  • labne
    1 cup
  • lemons (zest)
    2
  • Salt to taste

To plate (per serving)

  • pieces of kabocha squash
    2
  • coconut vinaigrette
    2
  • whipped labneh
    ¼
  • shredded collards, salted for 2 hours and drained
    1
  • radicchio, cut ¼ inch thick
    ½
  • toasted pumpkin seeds
    1

Credit: Recipe created by Chef Marcus Samuelsson on behalf of Kingsford.
Full IGTV Video can be found on @Marcuscooks


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