Chef Antonio Prontelli’s Grilled Bourbon-Maple-Glazed Butternut Squash

January 20, 2015 9:00 am Last Updated: January 20, 2015 12:08 am

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!