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Top This: Seasonal Squash with Lamb Bacon and Pickled Tomato (à la Post and Beam)

Top This

Learn how to work a new topping onto your pies.

Kelly Bone
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Top This: Seasonal Squash with Lamb Bacon and Pickled Tomato (à la Post and Beam)

[Photographs: Kelly Bone]

Chef Govind Armstrong's love of food is obvious, but his love for gardening came to the forefront with his newest restaurant, Post and Beam. Though he planned to use Red Kuri squash on his Seasonal Squash with Lamb Bacon and Pickled Tomato pie, the ginormous Trombetta Di Albenga vine, which engulfs the entire rear fence of his on-site garden, had other plans for the present. The northern varietal squash burst forth with late summer trumpets. Chef Armstrong pairs he squash with fresh mint growing just a few feet away. Pickled tomatoes and lamb belly bacon—both made in-house—round out this light but bold pie.

20121010-225733_TT-Postand Beam-Body 1.jpg

Chef Armstrong forages for squash.

What You'll Need

  • 1 portion of dough
  • Seasonal squash
  • Lamb belly bacon (cured in salt, pepper, palm sugar, coriander and sumac)
  • Roma tomatoes (pickled in white vinegar, salt, and palm sugar)
  • Ricotta salata
  • Pea shoots
  • Extra virgin olive oil
  • Mint
Post and Beam

3767 Santa Rosalia Dr Los Angeles, CA 90008 (map) 323-299-5599; postandbeamla.com

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Kelly Bone Contributing Writer/Pizza Nerd
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After stints in the Bay Area and NYC, Kelly landed back in her hometown of Los Angeles. She knows how to order vegetarian and vegan at almost any west coast (best coast) restaurant—which means she sometimes cocktails through dinner. She is seriously obsessed with all things pizza and is constantly seeking the next great slice. You can follow her on Instagram: @KellyBone

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  • los angeles
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