1 butternut or other winter squash (1.4-1.8kg), split lengthways and deseeded
extra virgin olive oil, to drizzle
To serve
150g unsalted butter, cut into 1-1.5cm chunks
150g Parmigiano Reggiano, finely grated
Method
For the polenta, heat the milk
and double cream in a large,
heavy-based pan or Dutch oven
over a medium heat, stirring
occasionally, until you begin to
see slight bubbles and steam
rising. While whisking steadily,
begin to pour in the polenta,
in a thin stream. When all the
polenta has been added, bring
the mixture to a simmer and
reduce the heat to low. Lightly season with coarse sea salt and
cook, whisking frequently, until
you can no longer whisk the
mixture due to its thickness.
Switch to a wooden spoon or
rubber spatula and stir every
now and then for the next 1 1⁄2-2 hours. After 45 minutes,
begin tasting the polenta –
you’re looking to lose that
chalky, almost raw, flour taste
as well as any grit or toughness.
When fully cooked, the polenta
will still have a little chewiness
but you want to cook out the
starch. When it’s close, it will
begin to taste like sweetcorn.
Add a little water here and
there if it starts getting really
stiff before it’s fully cooked.
Meanwhile, preheat the oven
to 180C/160C F/Gas 4.
Put the squash, cut-side up,
in a roasting tin and drizzle olive
oil over. Season generously with
coarse sea salt, then turn the
squash over so the halves are
cut-side down. Roast for around
30 minutes until tender when
poked with a fork – it may take
longer depending on the size
and denseness of the squash – don’t be afraid of overcooking
as it needs to be soft. Remove
from the oven and set it aside to
cool slightly. Keep the oven on.
Scoop the flesh of the cooked
squash into a mixing bowl and
mash it, either with a fork or a
hand blender, to your preferred
consistency and set it aside at
room temperature.
For the gremolata, spread the
pumpkin seeds out on a baking
tray and toast in the oven for
around 15 minutes until light
golden brown and aromatic.
Lightly crush the seeds on the
tray with the base of a small
pan, transfer to a colander
and sift out any dusty bits.
In a bowl, stir together
the toasted pumpkin seeds,
salmoriglio, lemon zest and
juice, and the sea salt flakes
until combined.
When the polenta is fully
cooked, remove from the heat, add the butter and stir
until completely melted and
incorporated. Add the cheese
and stir in most of the mashed
squash. Stir, taste, and only add
the remainder if you think it will
improve the flavour and texture.
Taste the mixture again and
adjust the seasoning with a little
more salt if need be. Spoon the
polenta into bowls and top with
the gremolata to serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE FOUR HORSEMEN BY NICK CURTOLA AND GABE ULLA, PHOTOGRAPHY BY DAVID MALOSH (ABRAMS, £30).
