A&M's Testing Notes:
Expand Collapseolin77's Notes:
Expand1 medium to large butternut squash Ask a question about this ingredient
1/2 cup chopped ginger Ask a question about this ingredient
1 tablespoon sweet miso paste Ask a question about this ingredient
1 clove garlic, peeled and finely diced Ask a question about this ingredient
1/2 cup fresh orange juice Ask a question about this ingredient
1/4 cup molasses Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
3 slices thick-cut bacon, cut into 3" segments Ask a question about this ingredient
5 thin slices prosciutto Ask a question about this ingredient
4 ounces bourbon Ask a question about this ingredient
10 fresh sage leaves Ask a question about this ingredient
2 tablespoons canola oil Ask a question about this ingredient
zest of one orange, grated and divided Ask a question about this ingredient
Preheat the oven to 420 degrees.
Ask a question about this stepFor 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.
Ask a question about this stepAdd 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.
Ask a question about this stepIn 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.
Ask a question about this stepLiberally 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.
Ask a question about this stepFor 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).
Ask a question about this stepWow. How did I miss this one? So creative and positively delicious looking, and sounding. Congrats on the EP!! ;o)
This looks deericious, and surely a winner if it tastes as good as it looks and sounds.Great idea.
These bricks are so adorable! Take out the bourbon and they become kid-friendly too. I can't wait to make these.
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.
terrific side dish with a Nuevo look and traditional holiday flavors layered in a compact package
Beautiful! Can't wait to try this recipe!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
YUM and love the pic :) Looks like a winner to me!