Onboard Nautical Events
Papagallo Butternut Squash
From Owner/Executive Chef Leonard Gentieu
Ingredients:
1 Butternut Squash (Large), raw, peeled and cubed
1 Yellow Onion (Large), Diced
1/4 lb Butter
2 Tbs Garlic, Fine Dice
2 Cups Pecans, Toasted, cool and dice
3 Tbs Flat Leaf Parsley, Chopped
1 tsp Nutmeg, freshly ground
8 Oz Goat Cheese
2 Cups Heavy Cream
2 Large Oranges, pulp and juice
1/3 Cup Marsala Wine
Topping:
1/2 Cup Parmesan Cheese (Shredded)
1/2 Cup Panko Bread Crumbs (Japanese Bread Crumbs)
6 Slices Bacon, browned and crumbled
Sauté Onion and garlic in butter until soft. Add Pecans and allow to brown lightly. Deglaze with Marsala wine.
Add all other ingredients, except topping items. Simmer 5-7 minutes. Transfer to buttered casserole dish. Top with bacon, parmesan cheese and panko crumbs. Bake at 375 for 30 - 45 minutes. Cover for first half of cooking. Uncover to finish baking. Allow to set for 10-15 minutes before serving.
Makes excellent vegetarian entree with omission of bacon and baked in individual ramekins.
