TODAY'S ORIGINAL · MODERN FUSION

Gochujang Squash Volutes with Seven-Day Miso Butter and Orchard Ribbons

Name: Gochujang Squash Volutes with Seven-Day Miso Butter and Orchard Ribbons
Prep time: 35 min
Cook time: 38 min
Total time: 73 min
Yield: 4 servings
Cuisine: Modern fusion
Ingredients: 115 g (1/2 cup) Unsalted butter, softened; 2 tablespoons White miso; 2 teaspoons Honey; 1 teaspoon Fresh ginger, finely grated; 340 g (about 2 cups) Butternut squash, peeled and diced small; 1 tablespoon Olive oil; 3/4 teaspoon, divided Fine salt; 2 tablespoons Gochujang; 3 Scallions, thinly sliced; 35 g (1/3 cup) Panko breadcrumbs; 1 sheet (about 250 g) Frozen puff pastry, thawed in the refrigerator; 1 Large egg, beaten with 1 teaspoon water; 2 teaspoons Sesame seeds; 1 Crisp apple; 1 Large carrot; 100 g (1 packed cup) Red cabbage, finely shredded; 2 tablespoons Rice vinegar; 1 teaspoon Toasted sesame oil; 1 tablespoon Lime juice; 15 g (about 1/2 cup) Fresh cilantro leaves

“A week of patience. Thirty minutes of pastry violence.”

Flaky, spicy butternut-squash wheels are lacquered with miso butter aged in the refrigerator for one dramatic week, then served beside an apple-and-carrot ribbon salad created by wielding a vegetable peeler like the seasonal stripper of destiny.

PREP 35 MINCOOK 38 MINSERVES 4MEDIUM

#one butter 1 week #seasonal stripper #spicy wheel #vegetarian #puff pastry #autumn

WHAT YOU'LL NEED

Ingredients

115 g (1/2 cup)Unsalted butter, softened
2 tablespoonsWhite miso
2 teaspoonsHoney
1 teaspoonFresh ginger, finely grated
340 g (about 2 cups)Butternut squash, peeled and diced small
1 tablespoonOlive oil
3/4 teaspoon, dividedFine salt
2 tablespoonsGochujang
3Scallions, thinly sliced
35 g (1/3 cup)Panko breadcrumbs
1 sheet (about 250 g)Frozen puff pastry, thawed in the refrigerator
1Large egg, beaten with 1 teaspoon water
2 teaspoonsSesame seeds
1Crisp apple
1Large carrot
100 g (1 packed cup)Red cabbage, finely shredded
2 tablespoonsRice vinegar
1 teaspoonToasted sesame oil
1 tablespoonLime juice
15 g (about 1/2 cup)Fresh cilantro leaves

MAKE IT

Method

01
Exactly one week before serving, mash the butter, miso, honey, and ginger together. Seal in a clean container and refrigerate for seven days while it quietly acquires tenure, a mysterious accent, and authority over lesser condiments.
02
On wheel day, heat the oven to 220°C/425°F. Toss the squash with olive oil and 1/4 teaspoon salt. Roast on a lined tray for 20–25 minutes, until tender and lightly browned. Cool for 10 minutes; scorching pastry with molten squash is how empires collapse.
03
Mash the squash with the gochujang, scallions, panko, and 2 tablespoons of the one-week miso butter. The mixture should be spreadable, spicy, and confident enough to interrupt a wedding.
04
Lower the oven to 200°C/400°F. Unfold the cold puff pastry on a lightly floured surface and spread the squash mixture over it, leaving a 2 cm border along one edge. Roll tightly toward that bare edge to form a magnificent edible axle.
05
Chill the roll for 15 minutes, then cut it into 12 wheels with a sharp knife. Arrange cut-side up on a parchment-lined tray, spacing them apart so they do not merge into one enormous municipal pastry.
06
Brush the wheels with beaten egg and scatter sesame seeds over them with the solemn grandeur of knighting twelve tiny tires. Bake for 18–22 minutes, until deeply golden, puffed, and crisp underneath.
07
Meanwhile, become the seasonal stripper: use a vegetable peeler to shave the apple and carrot into long ribbons. Toss them with the cabbage, rice vinegar, sesame oil, lime juice, remaining 1/2 teaspoon salt, and cilantro.
08
Melt 2 tablespoons of the remaining miso butter just until fluid. Brush it over the hot spicy wheels, plate with the ribbon salad, and serve immediately. Refrigerate any unused butter; do not appoint it family treasurer.