Gem squash, triple cream,rhubarb jam, seededmustard, bitter saladGaggenau Appliance:Preparation Time: 60 minutesCooking Time: 40 minutesServes: 4

Ingredients

Roasted gem squash4 gem squash, about 150g eachSea salt flakes4 sprigs thyme

Triple cream bechamel25g flour25g butter300g milk200g triple cream cheese1 pinch of nutmeg1 pinch of salt

To finish1 bunch of red mustard leaves4 teaspoons of seeded mustard4 teaspoons of rhubarb jamWild carrot flowerWild carrot leaves

Method

Roasted gem squash preparation: 1. Preheat your combi-steam ovenon the Full Surface Grill, Level 2 + humidity at 165°C. 2. Create a lid bycutting off the top of the gem squash. Using a spoon, scrape out the seedsto create a hollow case. Rinse squash under cold water, pat dry and placeon a lined solid tray. Season with sea salt flakes. Match each squash withits lid and generously brush olive oil on the inside and top of each squash.3. Add a sprig of thyme and bake in the combi-steam oven for 20 minutesor until it is tender. Allow to cool to room temperature. Triple creambechamel preparation: 1. In a saucepan, gently bring the milk to theboil. 2. Melt the butter in another saucepan, then add the flour and stircontinuously with a wooden spoon to form a paste (roux). Cook for 2minutes. 3. Slowly add the heated milk to the roux while whisking andbring to the boil. Stir continuously for a further 2 minutes until the saucehas thickened. Remove from the heat. 4. Add the salt and nutmeg. Addthe triple cream and mix with a hand stick blender at a high setting andblend for an extra 3 minutes. Keep warm. To finish: 1. Fill the squash withthe triple cream and grill for 10 minutes or until golden brown using theFull Surface Grill + Circulated Air setting at 185°C. 2. Place each squash inthe middle of a plate and create a garden around the squash with theleaves and seasonal flowers. Add the bitter mustard cress. Add 8 smalldots of rhubarb jam around the plate. 3. Dress the salad with an olive oiland lemon vinaigrette and serve. Add a small scoop of seeded mustard onthe side.

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