PORTLAND, Maine — Daron Goldstein is the chef at Provender Kitchen + Bar in Ellsworth. He joined us in the 207 kitchen to share his roasted honey nut squash recipe using Maine maple syrup.
Ingredients:
Roasted honey nut squash:
- 1 honey nut squash, halved and deseeded.
- Neutral oil.
- Salt.
- Black pepper.
Angostura maple butter:
- 2 tbsp. Angostura aromatic bitters.
- 2 tbsp. orange juice.
- 3 tbsp. maple syrup.
- 1 stick butter, cubed.
- Salt.
Pickled raisins:
- 2 tsp. mustard seeds.
- ½ cup sugar.
- 3 tbsp. sherry vinegar.
- Chili flakes.
- 1 bay leaf.
- 8 oz. raisins.
- 2 sprigs thyme.
- 1 tsp. salt.
To assemble and serve:
- Thinly sliced speck.
- Sliced almonds.
- Neutral oil.
- Salt.
- Black pepper.
Method:
For the roasted honey nut squash:
Heat oven to 425° F. Toss squash with oil, salt, and pepper. Transfer to a baking sheet and roast flesh side down until softened, about 15 minutes.
For Angostura maple butter:
In a small pot over medium heat, combine bitters, orange juice, and maple syrup. Bring to a boil; reduce liquid by half, then reduce heat to low. Whisk in butter, one cube at a time, until fully emulsified. Season with salt. Transfer to a non-reactive container and refrigerate.
For pickled raisins:
In a pot over medium heat, combine all ingredients and 1 cup water; bring to a simmer. Reduce heat and continue cooking until sauce is sticky and raisins are plump.
To assemble and serve:
Heat oven to 425° F. Place speck on baking sheet and roast for 8 minutes; set aside. On a baking sheet, combine almonds, oil, salt, and pepper; toss to coat. Roast for 5 minutes until almonds are golden brown. On a serving plate, place the roasted honey nut squash flesh side up. Drizzle with Angostura maple butter. Garnish with pickled raisins, speck, and almonds.
You can watch the full recipe come to life below:
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