Acorn Squash Burrata and Combat Paper

Combat paper is a project wherein military uniforms are repurposed into paper, travelling the country. KP and I were lucky to enjoy a workshop here in New Orleans  at Treo this evening. I cut into the shirt from a man who died in Vietnam in the 1960s. There was still dirt on the stiff collar, and it gave me pause to hold that fabric and rip through the seams. The paper gets ground by a Hollander into a pulp which is sifted onto screens, dried and pressed. We sprayed color onto the paper tonight, and the whole time I kept wondering what happened to my grandfather’s Marine uniform—what sort of art it has become.

I will not easily forget this night.

 

Acorn Squash with Garlic Butter and Burrata

Adapted from Food and Wine

4 tablespoons unsalted butter, melted

1 tablespoon minced shallot

1 garlic clove, minced

1/2 teaspoon thyme leaves

Kosher salt

Pepper

Two 1 1/2-pound acorn squash, halved lengthwise, seeds discarded

2 tablespoons extra-virgin olive oil

1 tablespoon aged balsamic vinegar

4 cups baby greens (2 ounces)

1/4 small red onion, thinly sliced and rinsed under cold water

One 1/2-pound ball of burrata

Cracked black pepper, for garnish

Flaky sea salt, for garnish

1. Preheat the oven to 425°. In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper. Season the squash halves with salt and pepper and set on a foil-lined baking sheet. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and tender. Transfer to plates.
2. In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens and red onion and toss to coat. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm.