1ea Delicata squash
2tbls Mayo of your choice
1tbls Tempesta nduja
1ea Cherry Grove Havilah
1pinch La Boite Urfa or other suitable chili flake
6ea Basil leaves
This is a take on the famous street corn of Mexico. This is our first harvest of fall squash and it is extremely exciting to see the season start to change. This is super easy, fast and a crowd pleaser!
First lets get the oven set to 350 degrees. Now take the squash and cut it down the middle length wise. Scoop out the seeds and discard or save and roast for a snack. Coat the squash lightly with oil and season with salt and pepper. Now line a baking sheet with foil and set the squash cut side down on the sheet. Roast for 30-40 min at 350 checking at 30 min. I personally like my squash a little al dente so it still has some structure and isn’t mush.
For the topping is use Tempesta Nduja. If you haven’t had it I highly recommend, it is a spicy spreadable charcuterie and is so full of umami and richness. Take that and whisk it with your favorite mayo I used kewpie brand as it is my go-to but Dukes or Hellman’s would suffice!
Now take the cayenne and slice it into thin rings and set aside. Pick your basil and set aside, open your cheese and remove rind from the portion that you are going to use and get a micro plane handy.
When the squash is done let it cool for a few minutes, so it is easier to handle. I push the squash somewhat flat squeeze a quarter of a lime per half and lather it with the mayo, tare the basil and top with cayenne slices, now crush with the cheese and finish with the Urfa or any other chili flake of your choice.
That is it, so easy and so satisfying!