Author Notes
Great with chicken or pork, this warm creamy squash is highlighted with a splash of Grand Marnier and topped with crispy leeks, bacon or onions. It presents beautifully and has converted many who never before considered butternut squash on their list of favorite vegetables! —Lynda Marren
Ingredients
- Ingredients for Butternut Squash
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2
large butternut squash
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6 tablespoons
butter, at room temperature
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6 tablespoons
heavy cream
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3 tablespoons
Grand Marnier liqueur
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1 tablespoon
salt
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2 teaspoons
black pepper
- Crispy Leeks
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2
medium leeks, white and light green parts only
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1 tablespoon
olive oil
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2 tablespoons
all-purpose flour
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1 teaspoon
paprika or cayenne powder
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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1/2 teaspoon
lemon zest
Directions
- Ingredients for Butternut Squash
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Preheat oven to 350°F. Line a baking sheet with foil and spray with cooking spray.
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Cut squash in half lengthwise. Scoop out seeds. Place on cookie sheet and bake for 45 minutes to 1 hour until very soft. Once cool enough to handle, scoop out cooked squash and place in food processor.
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To the food processor, add the butter, cream, liqueur, salt and pepper. Combine until blended and season to taste.
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Saute bacon in a Dutch oven over medium-high heat. Drain on paper towels. Add sliced onions to the bacon drippings and saute on low heat for 10 minutes or until carmelized.
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Note: Squash can be made several days ahead. Bring to room temperature before placing in refrigerator. Reheat in oven at 350°F until warmed.
- Crispy Leeks
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Preheat oven to 400°F.
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Cut leeks in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, think strips. Rinse the strips under hot water and pat dry with a paper towel. Toss in a medium bowl with 1 Tablespoon olive oil.
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Sprinkle flour, paprika, salt, pepper and lemon zest over leeks. Toss well to combine.
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Spread evenly on a baking sheet. Bake stirring every 2 minute until leeks are crispy and golden brown, about 10-12 minutes. Cool before serving as garnish.
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