Ginger Maple Bourbon Glazed Butternut Squash Bricks with Crispy Prosciutto Chips

A delightful dish of tender butternut squash bricks glazed with a rich ginger maple bourbon sauce, served with crispy prosciutto chips.

Ingredients

1	medium to large butternut squash
½	cup chopped ginger
1	tablespoon sweet miso paste
1	clove garlic, peeled and finely diced
½	cup fresh orange juice
¼	cup molasses
2	tablespoons maple syrup
1	tablespoon honey
3	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

Instructions

• 1. Preheat the oven to 420 degrees Fahrenheit.
  2. To prepare the glaze, heat oil in a medium-sized saucepan over medium-low heat. Add bacon and cook until the fat has rendered. Remove bacon, reserving it for later use. Add garlic and most of the chopped ginger. Cook until translucent. Stir in bourbon and simmer briefly to cook off the alcohol.
  3. Stir in orange juice, molasses, maple syrup, and honey. Bring to a boil, then reduce heat. Add orange zest and salt. Simmer for ten minutes. Strain the glaze, return it to the saucepan, and simmer until reduced by half.
  4. In another saucepan, bring water, chopped ginger, and miso paste to a boil. Add the butternut squash bricks and cook for 3 – 5 minutes until just tender. Remove and let cool.
  5. Coat the squash bricks with the prepared glaze, place them on a baking sheet, and roast for 15 to 20 minutes. Sprinkle with sea salt. Once caramelized, remove from the oven and allow to cool slightly. Serve by stacking the bricks and garnishing with sage and orange zest.
  6. For the prosciutto chips, tear slices into 3-inch pieces and arrange on a greased, parchment-lined baking sheet. Bake at 400 degrees for about ten minutes until crispy. Remove and let cool on a rack.

Jul 20, 2024