Make Ahead

Butternut Bricks with Ginger Maple Bourbon Glaze and Prosciutto Chips

October 28, 2010
1 Ratings
  • Serves 4
Author Notes

Butternut squash is not for want of supporting roles this time of year: its orange-colored flesh and unmistakable seasonal flavor sings of crisp Fall evenings. This recipe allows the squash to shine and take a starring role. The "bricks" - whose name is owed to the squash segments' size and shape - receive a brief bath in ginger and sweet miso to par-cook them before the oven, where they then take on an autumnal coat of maple, orange and bourbon. - olin77 —olin77

Test Kitchen Notes

The bourbon-spiked glaze is very flavorful and well-balanced and the cooking method results in perfectly-cooked, golden brown lacquered squash. The additions of crispy prosciutto, sage and orange zest at the end lend a welcome freshness. - Maddy —The Editors

What You'll Need
  • 1 medium to large butternut squash
  • 1/2 cup chopped ginger
  • 1 tablespoon sweet miso paste
  • 1 clove garlic, peeled and finely diced
  • 1/2 cup fresh orange juice
  • 1/4 cup molasses
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 3 slices thick-cut bacon, cut into 3" segments
  • 5 thin slices prosciutto
  • 4 ounces bourbon
  • 10 fresh sage leaves
  • 2 tablespoons canola oil
  • zest of one orange, grated and divided
  • sea salt
  1. Preheat the oven to 420 degrees.
  2. For the glaze: in a medium sized saucepan, heat the oil and bacon over medium-low heat for about ten minutes, or until the fat from the bacon has rendered. Remove the bacon and set aside for another use. Add the garlic and all but 2 tablespoons of the chopped ginger and sweat until translucent and fragrant. Pour in the bourbon and boil for a few minutes to cook out the alcohol.
  3. Add the juice, molasses, maple syrup, and honey. Bring to a boil, then reduce the heat; add the orange zest and a pinch of salt, and simmer for ten minutes. Strain the glazing liquid, return to the saucepan, and continue to simmer until reduced by about half.
  4. In a medium sized saucepan, bring 3 cups of water, 2 tablespoons of the chopped ginger and the miso paste to a boil (you will have to whisk the miso around a bit to get it to incorporate). Add the bricks and cook for 3 – 5 minutes, or until just tender enough to allow a knife to be inserted in to the flesh. Remove bricks and allow to cool for several minutes.
  5. Liberally brush glaze on all sides of the bricks and arrange on a parchment-lined baking sheet. Once arranged, brush a bit more glaze on the top of each, ensuring that they are well coated. Sprinkle with sea salt and roast in the oven for 15 to 20 minutes, being careful not to burn. The top surface of the bricks should be caramelized, just starting to brown. Remove from the oven and allow to cool for a few minutes. To serve, make a casual stack of bricks and sprinkle with finely diced sage and freshly grated orange zest.
  6. For the prosciutto chips, tear prosciutto slices into roughly 3” diameter pieces and arrange on a canola oil greased, parchment-lined baking sheet. Bake at 400 degrees for about ten minutes, being careful not to burn the edges of the meat. (These can be done at the same time as the squash, at 420, and will just take a minute or so less time.) Remove the pieces and allow to cool on a baking rack (when done, they should be crispy in texture).
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10 Reviews

Marianna November 5, 2010
YUM and love the pic :) Looks like a winner to me!
AntoniaJames November 4, 2010
Wow. How did I miss this one? So creative and positively delicious looking, and sounding. Congrats on the EP!! ;o)
olin77 November 5, 2010
Thanks Antonia.James!
Skeeps October 30, 2010
This looks deericious, and surely a winner if it tastes as good as it looks and sounds.Great idea.
nicmck October 29, 2010
These bricks are so adorable! Take out the bourbon and they become kid-friendly too. I can't wait to make these.
Sagegreen October 29, 2010
Wildly inventive! Very tempting.
Freba October 29, 2010
What an inventive and fun way to eat butternut squash! I plan on eating this while wearing my autumnal coat of maple, orange and bourbon.

There simply wouldn't be any other way to do it.
Bigolin October 28, 2010
terrific side dish with a Nuevo look and traditional holiday flavors layered in a compact package
JoanG October 28, 2010
What a unique creation. The bricks are adorable!
Linda M. October 28, 2010
Beautiful! Can't wait to try this recipe!