- 10
Ingredients
- 2 medium to large butternut squash
- 1 cup Maple Butter, plus more for drizzling
- 2 cinnamon sticks
- 4 whole cloves
- 1 pod star anise
- 2 bay leaves
- 4 sprigs fresh thyme (including stems)
- One 20 by 20 inch cheesecloth square
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 cup chopped onions
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 medium leeks (white and light green parts), sliced
- 2 cloves garlic, smashed
- 1 cup white wine
- 1/4 cup jack daniel’s
- 6 cups or more vegetable stock or water
- 2 tablespoons salt
- 1/2 tablespoon pepper
Preparation
Step 1
Preheat the oven to 375.
Split each squash lengthwise and scoop out the seeds with a spoon. Separate out the seeds from any stringy pulp and reserve them for a garnish. Halve each squash piece horizontally so that you have a total of 8 pieces of squash. Use a large spoon to hollow out the top piece of each squash (the pieces that have no seed cavity) just enough to fill with maple butter. Place the extra flesh, hollowed out with the spoon, in the bottom cavity of each squash so that no squash is wasted. Arrange the squash pieces on a large sheet pan, cut side up, and pour 1 tablespoon of maple butter into each squash cavity (8 tablespoons of maple butter total). Bake for 45 minutes or until tender. To test if the squash is tender, insert a knife into the flesh. If it sinks in easily and squash is golden brown, it’s ready to be removed from the oven.
Once the squash is roasted, allow it to cool and scoop the flesh form the skins with a spoon. Discard the skins.
Prepare the bouquet garni sachet. Place the spices and herbs in the middle of the cheesecloth. Bring all of the corners to the center and twist them together. Tie the twist into a knot or secure the cheesecloth with a piece of kitchen twine.
In a large stockpot, warm the butter and oil over medium high heat, and cook the vegetables for approximately 5 to 8 minutes.