Recipe by David Choquette of Botiwalla
Demonstrated at Ponce City Farmers Market on October 25, 2016
- Butternut Squash – Aluma Farm
- Apples – Mercier Orchards
- Dried mango
- Dried pineapple
- Onion – diced
- Cilantro – chopped
- Sev (chickpea noodle)
- Dried coconut
- Green chutney
- Tamarind chutney
- Cube and peel the squash. Parboil it until al dente, and then sear it in a cast iron skillet.
- Chop apples. In a bowl, combine squash, apples, raisins, dried mango, dried pineapple, onion and cilantro. Top with green chutney and tamarind chutney and mix. Plate this and top with the chickpea noodle and coconut shavings.