Roasted Butternut Nest

Recipe by Promenade Cafe, Anchorage Marriott Downtown

Serves 2

Roasted Butternut Nest

1 butternut squash

1 yam

1/4 cup brown sugar

3/4 cup melted butter

Salt and pepper

Crème Fraiche

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup vanilla yogurt

1/8 cup fresh tarragon

Salt and pepper

Combine and set aside.

Garnish

1/4 cup flour

1/8 cup cinnamon

Remaining ends of yams

Preheat oven to 400 degrees. Peel squash and cut in half. Mix sugar, butter and salt and pepper. Coat squash with sugar mixture. Roast at 400 degrees for 25-35 minutes. Peel yam and trim sides and ends to form a large rectangular block, set aside trim. Cut block into 1/4" x 2 1/2" battonets (French fry shapes). Toss with sugar mixture and roast at 400 degrees for 5 min.

Take the two ends of the yams and with a carrot curler make yam curls. Mix together flour and cinnamon. Toss the curls in flour mixture to coat. Drop in 300-degree fryer for 30 seconds. Remove and set aside.

Place roasted squash on plate, use yam sticks to make a nest inside the squash and place the fried curls on top. Serve crème fraiche on plate or in a side dish.