Butternut Squash Tsukune with Smoked Paprika

Preheat oven to 200°C. Peel the butternut squash: cut 400g into 2cm cubes and the remaining 150g into small pieces. Toss the 400g cubes with olive oil, smoked paprika, and salt. Spread on a baking sheet in a single layer.

Roast for 25-30 minutes, turning once halfway, until deeply caramelized at the edges and tender when pierced. Remove and set aside.

While the squash roasts, finely mince the garlic and scallions. Thinly slice the remaining scallion for finishing and set aside.

In a large bowl, combine the ground chicken thigh, roasted squash pieces (150g), egg, flour, minced garlic, minced scallions, salt, smoked paprika, and soy sauce. Mix by hand until the mixture is fully cohesive and holds together without sticking.

Divide into 10 equal portions. Roll each into a ball, then shape into a slight oval, about 4cm wide and 2cm thick.

Set a cast-iron pan or iron grill over high heat. Allow it to heat until faint wisps of smoke appear, approximately 3 minutes.

Arrange the oval patties in the pan without crowding. Sear undisturbed for 3-4 minutes until a dark, fine char forms at the edges and the underside releases cleanly.

Flip each patty and cook the second side for 3-4 minutes until equally charred. Check the internal temperature at the thickest point: it must reach 74°C before resting.

Transfer to a wire rack and rest 2 minutes.

Arrange the roasted squash cubes on the plate. Place 2-3 tsukune beside the squash. Scatter sesame seeds and sliced scallion over the top as garnish. Serve immediately.