Episode 8: Twice-baked Butternut Squash and “macon”
So we decided to take a pretty fancy dish and simplify it a bit.
Here are some of our important take aways:
Stabbing the squash is important. This assists with helping the head permiate and speeds up cooking.
If you want smaller pieces of the Macon, cut the mushrooms smaller to start with, it is a bit harder to chop once it is cooked. If you want to amp up the smokiness try finishing with a smoked salt.
Gretchen has some alternate ideas for the parmesan infused cream. Try save the rinds from your parmesan cheese for a couple of months and then add them to the cream as you heat it. You can also just use a chunk of parmesan if you don’t have any rinds.
Also making the parmesan cream the day before will ensure that it is cold enough to whip properly. If you’re pressed for time, you can put your parmesan cream in a metal bowl and chill it quickly using an ice bath. Make sure to stir frequently to keep the cheese distributed in the sauce.
You can make this 2 days before and then bake it the day of.
This can also just be made in a dish for an even easier thanksgiving side!
Macon Recipe
4-8 Oz Shiitake Mushrooms
2-4 Cloves Garlic, grated on a microplane or smashed through a garlic press
Olive Oil
Salt
Pepper
Smoked Salt for Finishing (Optional)
Preheat your oven to 375 degrees.
Cut Shiitake mushrooms into strips or cubes, depending on your preference.
Add the mushrooms and as much garlic as you’d prefer to a bowl, and toss together. Add enough olive oil to coat (1-4 tablespoons) and season with salt and pepper.
Spread in an even layer on a parchment lined sheet pan.
Bake for 35- 1 hour, checking periodically checking to see how done they are, if you like your bacon a little more meaty in texture, pull the mushrooms at around the 35 minute mark. If you’re more of a crispy bacon person, then let it go longer, until the color is dark. The mushrooms will crisp a bit more as they cool, so don’t wait until they’re crispy- they’ll probably be burnt. As soon as you pull the mushrooms from the oven and finish with a bit more salt - using the smoked salt for a smoky note.
Allow to cool and use as you like!
TWICE BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM
2 Butternut Squash, 1-2 pounds each
1 1/2 Cups Heavy Cream
1 Cup Parmesan, Grated
2 Tablespoons Butter, at room temperature
1 Tablespoon Sugar
2 Tablespoons sliced chives
Salt
Pepper
Nutmeg
1/2 Cup Pecans, toasted or untoasted (Your Choice!), For Garnish
Macon strips or bits, for garnish
Extra sliced chives, for garnish
Preheat your oven to 400 degrees.
Split your squash in half and scrape out the seeds. Place cut side down on a parchment lined baking sheet and stab with a fork all over. (See our recipe walk through!)
Bake until the squash is very soft. If your squash is on the smaller side, start checking after 30 minutes.
While the squash cooks, make your parmesan cream. Heat 1 cup of your heavy cream until it just boils, then remove it from the heat. While whisking, add 1/4 cup of the grated parmesan cheese, and whisk until you are sure it is completely blended. Then put in the refrigerator to cool.
Once your squash is soft, remove it from the oven and allow the squash to cool slightly. Then gently hollow out the more attractive of your squash to make your squash boats, reserving the flesh in a bowl. Make sure to leave at least 1/2 inch of flesh attached to your shell for structural stability. Crumple up some aluminum foil to help support your squash boats. Scrape all of the flesh from the second squash into your bowl. Add 1/2 cup cream, the butter, 3/4 cup parmesan cheese, chives, salt, pepper and nutmeg. Mix the squash filling well, and then scoop the filling into your prepared squash shells. If making the recipe ahead, stop here and store in the refrigerator for up to 2 days.
Lower the temperature of your oven to 375 degrees. Transfer your squash to the oven and bake for 20-30 minutes, or until you start to see some color on the top.
While your squash is heating, whip your parmesan cream using a mixer (trust us, don’t do it by hand). Whip until you have achieved at least medium peaks.
Once your squash is hot, remove from the oven, transfer to your platter and garnish, whipped parmesan cream first, then the macon, pecans and finally sprinkle on your chives.
Enjoy Repisode 7!
Epicurious Original Twice Baked Butternut Squash Recipe
Healthyish Mushroom Bacon Method
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee
High GluttonyButternut SquashThanksgivingTwice BakedTwice Baked Butternut SquashMushroomMushroom Bacon