One of our favorite chefs, Bob Sulick is in the kitchen to give us some Thanksgiving side recipes. We encourage you to check out Bob's restaurant The Mulb in Manchester, you won't be disappointed.
Caramelized butternut squash:
1 whole medium butternut squash, peeled, seeded and medium diced
½ c dark brown sugar
1 stick butter
2 Tablespoons of brandy
1 ½ cups of mascarpone
3-4 Tablespoons maple syrup
Thinly sliced pancetta
Baguette, sliced in about ¾ inch to 1 inch slice
For the butternut squash:
Melt butter in a large sauté pan, add brown sugar, cook until the butter and sugar froths.
Add butternut squash, keep stirring until the butter and sugar becomes really sticky and coats the squash about 15 to 20 minutes. Do not overcook! Cool
Maple mascarpone and crispy pancetta crostini:
In a mixer, beat mascarpone and maple syrup. Try your food if it doesn’t taste sweet add a little more syrup.
For the pancetta
Place pancetta on a cookie sheet. Preheat oven to 375 degrees. Place on center rack and cook until it has crisped up like bacon. 15- 20 minutes. When it colls crush it with your hand
Place in oven and bake on both sides, until toasted, but not hard.
Spread 1 ½ Tablespoons mascarpone mixture on crostini, next 1 tablespoon butternut squash, top with 1 teaspoon crushed pancetta,
Bake in a preheated 350 degree oven until mascarpone is bubbly, about 10 to 15 minutes.