• 3 cups Roasted Winter Squashes (medium diced), such as Acorn, Delicata or Butternut
• ½ cup Fromage Blanc
• Zest of 1 orange
• Zest of 1 lemon
• 1 teaspoon orange juice
• ½ teaspoon lemon juice
• 1 tablespoon honey
• 3 tablespoons unsalted butter
• 2 tablespoons hazelnuts, chopped roughly
• ½ cup Brussels Sprout leaves
• Salt and white pepper to taste
Mix together the fromage blanc, orange zest, lemon zest, orange juice, lemon juice, honey, a pinch of salt and white pepper and set aside.
Peel individual whole leaves from the Brussels Sprout heads, being careful not to tear them. Bring a pot of water to a boil and blanche the leaves quickly (about 5 seconds). Transfer blanched leaves to a bowl of ice water, drain and set aside.
Melt the butter in a heavy-bottomed sauté pan. Add the hazelnuts and cook over medium heat until the butter browns and gives off a nutty aroma. Add the cooked squash and place over low heat until just heated through. Remove from heat and gently toss in the cooked Brussels Sprout leaves.
To plate, smear a spoonful of the cheese mixture onto 4 plates. Arrange the squash, hazelnuts and Brussels sprout leaves evenly between the 4 plates, drizzle any remaining brown butter over the the top and serve immediately.