Butternut Squash and Avocado Carpaccio

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1] Slice the neck of the squash at the base of the round-ended portion. Peel both pieces.

2] Place the squash on an electric slicer. Slice thin enough so it will be manageable after cooking.

3] Spray a parchment-lined sheet pan with pan spray. Place the squash on the oiled pan liner. Do not overlap.

4] Lightly brush each slice of squash with olive oil. Season to taste with salt and white pepper.

5] Spray a second pan liner on one side with pan spray. Place the pan liner, oiled-side down, on top of the squash.

6] Place a second sheet pan on top of the second pan liner to weigh it down.

7] Place in a 350°F convection oven. Cook until tender, but still firm to the bite, about 3-5 minutes. Check frequently.

8] Immediately remove the top sheet pan and parchment paper from the squash. Refrigerate. CCP: Refrigerate at 41°F, or below. Transfer to a covered storage container between oiled parchment-paper layers until needed.

9] Trim and slice the avocado as needed for service.

To prepare à la carte:

1] Shingle 2 oz. of squash in a circular pattern around the inside well of a chilled serving plate. Leave the center of the plate open.

2] Fan 2 oz. of avocado out in the center of the plate. Place 1 oz. of arugula in a stainless-steel mixing bowl.

3] Drizzle 1-2 small drops of olive oil on top of the arugula. Season to taste with salt and pepper.

4] Toss the arugula until it is evenly coated with oil. Mound it on top of the avocado.

5] Drizzle 1 Tbsp. of herb oil over the top of the squash.

6] Sprinkle ½ oz. each of tomatoes and almonds over the top of the arugula and squash.