Butternut Bricks With Ginger Maple Bourbon Glaze And Prosciutto Chips

• 1 medium to large butternut squash
• 1/2 cup chopped ginger
• 1 tablespoon sweet miso paste
• 1 clove garlic, peeled and finely diced
• 1/2 cup fresh orange juice
• 1/4 cup molasses
• 2 tablespoons maple syrup
• 1 tablespoon honey
• 3 slices thick-cut bacon, cut into 3" segments
• 5 thin slices prosciutto
• 4 ounces bourbon
• 10 fresh sage leaves
• 2 tablespoons canola oil
• zest of one orange, grated and divided
• sea salt

1. Preheat the oven to 420 degrees.
2. For the glaze: in a medium sized saucepan, heat the oil and bacon over medium-low heat for about ten minutes, or until the fat from the bacon has rendered. Remove the bacon and set aside for another use. Add the garlic and all but 2 tablespoons of the chopped ginger and sweat until translucent and fragrant. Pour in the bourbon and boil for a few minutes to cook out the alcohol.
3. Add the juice, molasses, maple syrup, and honey. Bring to a boil, then reduce the heat; add the orange zest and a pinch of salt, and simmer for ten minutes. Strain the glazing liquid, return to the saucepan, and continue to simmer until reduced by about half.
4. In a medium sized saucepan, bring 3 cups of water, 2 tablespoons of the chopped ginger and the miso paste to a boil (you will have to whisk the miso around a bit to get it to incorporate). Add the bricks and cook for 3 - 5 minutes, or until just tender enough to allow a knife to be inserted in to the flesh. Remove bricks and allow to cool for several minutes.
5. Liberally brush glaze on all sides of the bricks and arrange on a parchment-lined baking sheet. Once arranged, brush a bit more glaze on the top of each, ensuring that they are well coated. Sprinkle with sea salt and roast in the oven for 15 to 20 minutes, being careful not to burn. The top surface of the bricks should be caramelized, just starting to brown. Remove from the oven and allow to cool for a few minutes. To serve, make a casual stack of bricks and sprinkle with finely diced sage and freshly grated orange zest.
6. For the prosciutto chips, tear prosciutto slices into roughly 3" diameter pieces and arrange on a canola oil greased, parchment-lined baking sheet. Bake at 400 degrees for about ten minutes, being careful not to burn the edges of the meat. (These can be done at the same time as the squash, at 420, and will just take a minute or so less time.) Remove the pieces and allow to cool on a baking rack (when done, they should be crispy in texture).

butternut squash, ginger, sweet miso paste, clove garlic, orange juice, molasses, maple syrup, honey, bacon, bourbon, sage, canola oil, zest of one orange, salt

Taken from food52.com/recipes/7425-butternut-bricks-with-ginger-maple-bourbon-glaze-and-prosciutto-chips (may not work)