Background
This project utilizes the guts, trim, and skin of honeynut squash that was roasted without oil. The squash was cooked through fully, developing a small amount of color, before being subjected to lacto-fermentation. The goal is to explore how the fermentation process alters the profile of the roasted vegetable scraps, creating both a liquid and a dried powder.
Recipe
Ingredients
155g Roasted Honeynut Squash Trim
250g Water
10g Salt
Equipment
Fermentation Vessel
Cheesecloth
Dehydrator
Blender
Instructions
-
Preparation
Roast the honeynut squash without oil until it is fully cooked and has developed a small amount of color. Collect the guts, skin, and trim. -
Brining
Combine the squash trim with the water and salt. The target salinity for the mixture is approximately 2.5%. -
Fermentation
Allow the mixture to ferment at room temperature for 3 to 4 days. -
Straining
Strain the mixture through a cheesecloth. Collect the liquid (approximately one cup) and reserve the solids. -
Dehydration
Dehydrate the remaining solids and blend them into a powder.
Notes and Observations
- The squash was specifically roasted without oil to avoid issues during fermentation.
- After 3 to 4 days, the liquid developed an orangey hue and a toasted sesame oil quality.
- The liquid has lost most of the classic roasted squash flavor and the inherent sweetness of the honeynut. Instead, it has developed complexity and a round acid profile.
- The dried powder retains a slight sesame taste, accompanied by a slight funk and a satisfying savoriness.