Grand Marnier Butternut Squash With Crispy Leeks

Name: Grand Marnier Butternut Squash With Crispy Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0F. 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 350u00b0F until warmed.
6
Preheat oven to 400u00b0F.
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.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients for Butternut Squash, 2 large butternut squash, 6 tablespoons butter, at room temperature, 6 tablespoons heavy cream, and more.

Yes, Grand Marnier Butternut Squash With Crispy Leeks falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!