Executive Chef Mike Wajda of Proof on Main brings technical expertise translated to the home chef to his Hazelnut and Mushroom Ragout with Spaghetti Squash. Bring this richly flavored dish to your holiday party and impress the palette of the most discerning houseguest.
Mike Wajda’s Hazelnut and Mushroom Ragout with Spaghetti Squash
2 each Heirloom Spaghetti Squash
½ cup Olive Oil
½ cup Grape seed oil
2 each Garlic Cloves, small dice
2 tsp Fresno chili, small dice
1 tbsp Shallot, small dice
4 sprigs Fresh Thyme
3 quarts Mushrooms (we recommend oysters, chanterelles, hen of the wood, Beech)
¼ cup Bourbon
½ cup vegetable stock
1 ½ cups Toasted Hazelnuts, crushed
¼ cup Heirloom Squash oil (pumpkin oil can also be used)
1 tbsp Fine herbs
1 tsp rosemary, minced
Kosher Salt to taste
Black pepper to taste
Pre-heat your oven to 375° F. Using a sharp knife cut squash in half, length wise, using a spoon to scrape and discard the seeds.
Place squash on a sheet pan lined with parchment paper and season with olive oil, salt and pepper and bake for 20-30 minutes, or until the squash is tender to the touch.
Place a large pan with tall sides on high heat and add your grape seed oil, add mushrooms to the hot pan and saute until mushrooms are golden brown. Turn the heat to medium and add the fresno, shallot, garlic and thyme. Season with salt and pepper and allow to sweat for about 5 minutes. Turn the heat off and carefully add the bourbon to the pan avoiding a flare-up. Turn the heat back to medium and add the vegetable stock, simmer for about 10 minutes and fold in the crushed hazelnuts.
Once the squash is out of the oven and cool enough to handle use a fork to scrape the flesh into a bowl. Right before serving, season the squash with the fine herbs, rosemary and squash oil. Top the squash with the warm mushroom ragout.
Garnish with black pepper, more hazelnuts and squash oil.