Butternut Squash Boulangère

Serves
serves 6 to 8
Time
1 hour 30 minutes

MATT TAYLOR-GROSS

By Andrew Carmellini

Published on October 26, 2015

Braised squash with bacon and onions is an easy crowd-pleaser with loads of deep, caramelized flavors.

Featured in: How Andrew Carmellini Does a Fall Dinner Party

Ingredients

3 butternut squash (about 8 lbs.)
1 tbsp. olive oil
1 lb. slab bacon, cut into 1/4-inch cubes
3 large yellow onions, finely chopped
2 sprigs thyme
1 cup white wine
2 cups chicken stock
Kosher salt and freshly ground black pepper
Sage leaves, to garnish

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Instructions

Step 1

Heat the oven to 375°. Peel each squash and cut off the “necks.” Cut the necks crosswise into 3⁄4-inch slices, place in a bowl, and toss with the olive oil to coat. Using a vegetable peeler, peel about 12 vertical strips of squash off the base and place in a bowl of ice water. Reserve the remaining squash bottoms for another use.

Step 2

Heat a large roasting pan over medium-high. Add the squash slices, and cook, turning once, until lightly caramelized, about 10 minutes. Transfer the squash to a plate.

Step 3

Reduce the heat to medium-low, add the bacon, and cook, stirring occasionally, until its fat renders, 8 to 10 minutes. Stir in the onions and thyme, and cook, stirring, until the onions are soft, about 8 minutes. Return the squash to the pan, pour in the wine, and cook until reduced by half, about 5 minutes. Add the chicken stock, season with salt and pepper, and transfer the roasting pan to the oven.

Step 4

Bake the squash until tender, about 40 minutes. Transfer the squash and cooking juices to a serving platter and top with the raw strips of squash and sage leaves.

Heat the oven to 375°. Peel each squash and cut off the “necks.” Cut the necks crosswise into 3⁄4-inch slices, place in a bowl, and toss with the olive oil to coat. Using a vegetable peeler, peel about 12 vertical strips of squash off the base and place in a bowl of ice water. Reserve the remaining squash bottoms for another use.
Heat a large roasting pan over medium-high. Add the squash slices, and cook, turning once, until lightly caramelized, about 10 minutes. Transfer the squash to a plate.
Reduce the heat to medium-low, add the bacon, and cook, stirring occasionally, until its fat renders, 8 to 10 minutes. Stir in the onions and thyme, and cook, stirring, until the onions are soft, about 8 minutes. Return the squash to the pan, pour in the wine, and cook until reduced by half, about 5 minutes. Add the chicken stock, season with salt and pepper, and transfer the roasting pan to the oven.
Bake the squash until tender, about 40 minutes. Transfer the squash and cooking juices to a serving platter and top with the raw strips of squash and sage leaves.