In a wide sauté pan, melt the
butter over a medium heat, then
cook for 15 minutes or until it
starts to lightly brown. Add the
milk powder, cook until golden-
brown, then quickly transfer to
a mixing bowl and put the bowl
inside a larger bowl of ice. Stir
frequently for 5 minutes or until
the butter begins to firm up.
Keep in an airtight container in
the fridge for up to 1 month, or
the freezer for up to 2 months.
Preheat the oven to
190C/170C F/Gas 5. Put the
squash, cut-side up, on a baking
tray and drizzle the oil over.
Sprinkle over 1⁄2tsp of the salt,
and turn cut-side down. Roast
for 30-45 minutes until tender
and lightly caramelised, remove
from the oven, then set aside
until cool enough to handle.
Scoop out the flesh into a small
pan, smash it up a bit, leaving a
few chunks, then set aside.
In a separate small pan, warm
the brown butter. Rewarm the
squash, taste and add a bit more
sea salt if needed, then divide
between four bowls. Make some
indentations in the top of the
squash with the side of a fork,
spoon the brown butter over so it runs into all the nooks and
crannies, then spoon over the
vincotto. Sprinkle with sea salt
flakes and serve immediately.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE FOUR HORSEMEN BY NICK CURTOLA AND GABE ULLA, PHOTOGRAPHY BY DAVID MALOSH (ABRAMS, £30).
