Roasted Honeynut Squash

Maple-Bitters Butter, Speck, Almonds, Pickled Raisins

Chef Brittanny Anderson of Brenner Pass | Richmond, VA

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Adapted by StarChefs | november 2022

INGREDIENTS:

Roasted Honeynut Squash:
1 honeynut squash, halved and deseeded
Neutral oil
Salt
Black pepper

Angostura-Maple Butter:
2 tablespoons Angostura aromatic bitters
2 tablespoons orange juice
3 tablespoons maple syrup
1 stick butter, cubed
Salt

Pickled Raisins:
2 teaspoons mustard seeds
½ cup sugar
3 tablespoons sherry vinegar
Chile flakes
1 bay leaf
8 ounces raisins
2 sprigs thyme 
1 teaspoon salt

To Assemble and Serve:
Thinly sliced speck
Sliced almonds
Neutral oil
Salt
Black pepper

METHOD:

For the Roasted Honeynut 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 8 minutes; set aside. On a baking sheet, combine almonds, oil, salt, and pepper; toss to coat. Roast 5 minutes until almonds are golden brown. On a serving plate, place the Roasted Honeynut Squash flesh side up. Drizzle with Angostura-Maple Butter. Garnish with Pickled Raisins, speck, and almonds.

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