Butternut squash is a favorite staple of the fall. In this recipe we jazz it up with crème fraiche, candied Fresno chilies and cane ribbon syrup. We buy our cane ribbon syrup from our friends with east Texas connections at Patina Green on the historic square in McKinney, Texas, if you’re not near there do a little google searching, it’s worth the effort or maybe you have your own east Texas connection.
1 butternut squash
2 tablespoons Pecan oil
To taste salt
To taste cracked black pepper
½ cup crème fraiche
½ cup ribbon cane syrup (we get this at Patina Green)
1 cup Killer Pecans, chopped
18 sage leaves, fried
18 slices Fresno chilies, pickled, for garnish (We do this ourselves)
- Split the butternut in half lengthwise. Rub with pecan oil, season with salt and cracked black pepper then roast in a 375 degree oven until soft and golden brown. Cool.
- When the squash is cool, peel or cut the skin off. Dice the flesh into cubes.
- Smear some crème fraiche on a plate or platter, top with roasted butternut cubes. Drizzle ribbon cane syrup over the butternut then garnish with fried sage leaves, pickled Fresno chilies and chopped Killer Pecans.