Grand Marnier Butternut Squash With Crispy Leeks

• Ingredients for Butternut Squash
• 2 large butternut squash
• 6 tablespoons butter, at room temperature
• 6 tablespoons heavy cream
• 3 tablespoons Grand Marnier liqueur
• 1 tablespoon salt
• 2 teaspoons black pepper
• Crispy Leeks
• 2 medium leeks, white and light green parts only
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika or cayenne powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon zest

1. Preheat oven to 350u0b0F. Line a baking sheet with foil and spray with cooking spray.
2. Cut squash in half lengthwise. Scoop out seeds. Place on cookie sheet and bake for 45 minutes to 1 hour until very soft. Once cool enough to handle, scoop out cooked squash and place in food processor.
3. To the food processor, add the butter, cream, liqueur, salt and pepper. Combine until blended and season to taste.
4. Saute bacon in a Dutch oven over medium-high heat. Drain on paper towels. Add sliced onions to the bacon drippings and saute on low heat for 10 minutes or until carmelized.
5. Note: Squash can be made several days ahead. Bring to room temperature before placing in refrigerator. Reheat in oven at 350u0b0F until warmed.
6. Preheat oven to 400u0b0F.
7. Cut leeks in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, think strips. Rinse the strips under hot water and pat dry with a paper towel. Toss in a medium bowl with 1 Tablespoon olive oil.
8. Sprinkle flour, paprika, salt, pepper and lemon zest over leeks. Toss well to combine.
9. Spread evenly on a baking sheet. Bake stirring every 2 minute until leeks are crispy and golden brown, about 10-12 minutes. Cool before serving as garnish.

ingredients, butternut squash, butter, heavy cream, grand marnier, salt, black pepper, leeks, leeks, olive oil, flour, paprika, salt, black pepper, lemon zest

Taken from food52.com/recipes/36318-grand-marnier-butternut-squash-with-crispy-leeks (may not work)