Savory Pumpkin & Squash Recipe Challenge Recipe #9

This is the first of two submissions by contributor Chef Judd Servidio, a local private chef here in Austin who shares his mojo on his blog here. His other contribution can be found here.

Baby Butternut Squash With Bordelaise & Bone Marrow

Ingredients

• 5 baby butternut squash grilled
• 3 large pieces of bone marrow
• Bordelaise sauce see recipe

Plating

• Micro mustard greens
• Torn bread croutons
• 2 tbsp of snipped chives

Instructions

For the Butternut, start the grill and place butternut squash on the grill.  Cook the butternut squash until it is charred on every side until it is tender and cooked all the way through (25-40 min).  Allow to cool, then peel carefully the charred outside of the butternut squash, keeping the stem intact.  Carefully take out the seeds at the bottom of the butternut trying to keep the shape of the squash as best as possible.  Then take a small pan and place on medium high heat, season marrow with salt and pepper.  Sear the marrow for 30 seconds on each side then take out of the pan.  Place 1 piece of marrow in each crevasse where the seeds were at the bottom of the squash.  Continue with the rest of the butternut.

To finish, place butternut on a sheet pan lined with parchment paper.  Drizzle each butternut with a little of the bordelaise sauce and salt.  Then right before serving place the squash in a preheated 400-degree oven and bake for 8-10 minutes until hot.  Take out of the oven and place on a plate.  Pour another ladle of sauce on top.  Finish the squash with bread crumbs, chives, and mustard micros.  Serve and enjoy!