In this recipe from chef Antonio Prontelli, butternut squash meets bourbon and maple syrup.
Grilled Bourbon-Maple-Glazed Butternut Squash with Roasted Cipollini Onions and Mustard Greens
Chef Antonio Prontelli, Rock Center Café (New York)
Makes 4 servings
- 1 large butternut squash (with a thick neck)
- 2 ounces Knob Creek bourbon
- 8 ounces maple syrup
- 1 red bell pepper
- 16 cipollini onions, peeled
- 3 sprigs fresh thyme
- 1 bunch mustard greens, cleaned, dried, and chopped into 1″ pieces
- 4 oz. extra-virgin olive oil
- Juice of 1 lemon
Sea salt and cracked black pepper, to taste
Pre-heat the oven to 300 degrees F.
Peel the butternut squash and remove the bulb (save for soup or other application)
Cut the neck of the butternut squash vertically into 4 1/2 inch-thick slices.
Place the squash slices on a hot grill and mark on both sides.
In a stainless steel pot, reduce the bourbon by 3/4 (to approximately 1/2 ounce) then add the maple syrup and simmer for one minute. Remove from heat.
Place the red pepper on the grill and char the outside. Transfer the pepper to a bowl and cover with plastic wrap. Once cooled, peel, de-seed, and cut the pepper into thin strips.
Heat 1 ounce of the olive oil in a hot sauté pan, then add the cipollini onions, thyme, salt, and pepper. Cook until the onions are golden-brown on both sides and tender.
Coat the butternut squash with 2/3 of the maple-bourbon glaze and place in the oven until it is tender (about 5 minutes).
Toss the mustard greens with 3 ounces of olive oil, lemon juice, salt, and pepper, and the roasted red peppers.
Arrange the squash and onions attractively on the plate, then drizzle the remaining maple-bourbon glaze over the vegetables. Serve with the salad of mustard greens, and enjoy!