Maple Roasted Butternut Squash
- 100g or 4/5 cup of powdered sugar
- 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
- 1 Medium onion, chopped
- 1 Medium carrot, chopped
- 2 stalks celery, chopped
- 4-5 garlic cloves, crushed
- 1 Small potato peeled and chopped
- 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
- 1fl oz apple cider vinegar
- 2 ½ cups water
- 4oz heavy cream
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground sage
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- Salt to taste
- Tabasco to taste
- 200g or 1 3/5 cups of chopped and toasted hazelnuts
- 250g or 2 cups of Ferrero Nutella
- 6oz high quality block of dark chocolate for baking
- 1-2 teaspoon vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
- 20 whole toasted hazelnuts
Yields approximately 1 ½ quarts
|1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching. |
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.