Bill Telepan'S Squash Spaetzle With Maple Glaze Recipe

• 2 eggs
• 1 egg yolk
• 1/3 cup milk
• 2/3 cup roasted butternut squash bottoms
• 2 cups flour
• 1 teaspoon salt
• 2 ounces white wine vinegar
• 2 ounces white wine
• 2 ounces maple syrup
• 4 ounces small diced bacon
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 cup diced squash
• 1 tart apple, peeled and diced small

1. Mix together the eggs, yolk, and milk. Add the squash and blend together with a hand blender or in a blender until smooth. Whisk in flour and salt and let rest a few minutes.
2. Set up an ice water bath. Place a colander over a pot of lightly salted boiling water. Scoop in half of the mix and press through the holes into the water using a rubber spatula until all the mix is in. Remove colander and when the water returns to a boil, cook the spaetzle for one minute.
3. Remove spaetzle from the water into the ice bath and chill for a few minutes. Repeat with remaining batter. When fully chilled (5 to 7 minutes in the water) drain and drizzle with a little vegetable oil to hold.
4. Mix all the ingredients in a saucepan and reduce over medium heat until it's the consistency of maple syrup.
5. Place the bacon and oil in a large saute pan and on medium heat, cook until crisp.
6. Add the butter and when bubbly, add the squash and cook to a golden brown, approximately five minutes.
7. Add the spaetzle and brown, toss in apples, and cook an additional minute.
8. Serve as a side and drizzle with glaze.

eggs, egg yolk, milk, bottoms, flour, salt, white wine vinegar, white wine, maple syrup, bacon, vegetable oil, butter, squash, apple

Taken from www.seriouseats.com/recipes/2009/10/bill-telepans-squash-spaetzle-with-maple-glaze-recipe.html (may not work)