Late Harvest Recipe
Butternut Squash Puree, Local Uncured Ham, Bacon, House Ricotta, Mozzarella, Sage, Parmesan, Roasted Brussels Sprouts, Cider Molasses
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Butternut Squash Puree
Peel, seed, and chop the butternut squash into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend until smooth. Season with salt and pepper to taste.
Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels. Crumble and set aside.
Sauté the Brussels Sprouts
Halve the Brussels sprouts and toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden brown and crispy.
Prepare the Ham and Cheese Mixture
In a bowl, mix the uncured ham, ricotta, mozzarella, grated parmesan, and chopped sage. Season with salt and pepper to taste.
Assemble the Dish
On a plate, spread a layer of the butternut squash puree. Top with the ham and cheese mixture, crumbled bacon, and roasted Brussels sprouts. Drizzle with cider molasses.
Serve
Garnish with extra sage if desired, and serve warm.