How to make charred carrots and squash

Make ahead your masa sauce: Melt butter in a sauce pan, add masa and whisk on medium until color begins to darken and corn aroma begins to develop.

Bring to a boil with 2c squash juice, 2c carrot juice, 1/2c verbena leaves, and Kaffir lime zest. Simmer until the sauce begins to thicken. Blend with habanero and add salt to taste.

This is what it will look like.

Now blend together your carrot sauce: 2c butternut squash juice 4c carrot juice 3T high quality raw honey 3T Champagne vinegar 3 suave peppers 2c lemon verbena leaves.

Blend for 2-3 minutes, strain through a sieve.

Place carrots in a pot and cover with poaching liquid. Poach carrots at 200 degrees, rotating often until carrots are cooked but still have a nice almost crunchy texture, about 4 hours.

Char your squash and carrots on medium-high heat in a dry cast iron pan.

Cut delicata squash into 1/2 inch slices. Remove seeds and coat with a bit of olive oil and salt. Roast the delicata and charred red curry squash in a 500 degree oven just until soft.

This is what they'll look like.

Cut your carrots and squash into bite-sized pieces.

Brown some butter in a saute pan, toss in your squash, carrots, and hominy. Coat in masa sauce and carrot sauce. Reduce until thick.

Once it's reduced, finish it with a squeeze of lime juice.

Place them on a dish standing up.

Drizzle with the juices from the pan.

Place sunflower sprouts and fried pepitas on top.

Drizzle with epazote oil (you can find this in a Mexican market).

Serve and enjoy! These squash and carrots are charred, roasted, and then sauteed in their own flavorful juices. Browned butter richens up the sauce while lemon verbena and lime keep it fresh.