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Bill Telepan's Squash Spaetzle with Maple Glaze

Posted by Erin Zimmer, October 12, 2009 at 2:15 PM

Squash spaetzle squiggles. [Photographs: Erin Zimmer]

I had no idea how easy it was to make spaetzle. It sounds like something a hunched-over grandma would slave over all day. Plus, anything in the pasta or dumpling family can seem intimidating—all that rolling and shaping, especially when somebody else is probably making a perfectly fine version for pretty cheap. But at the New York Culinary Experience recently, chef Bill Telepan proved that spaetzle is a cinch.

And for an extra autumnal kick, it's even better topped with a maple glaze and bacon-squash-apple mixture. You don't need special equipment—just a colander and a giant pot. The bigger the colander's holes, the bigger the spaetzle squiggles will be. Another perk after making this, you get to say: "I just made spaetzle from scratch, no big deal."

Bill Telepan and a very big colander.

Squash Spaetzle

- serves 4 -

Ingredients

For the squash spaetzle:
2 eggs
1 egg yolk
1/3 cup milk
2/3 cup roasted butternut squash bottoms
2 cups flour
1 teaspoon salt

For the maple glaze:

2 ounces white wine vinegar
2 ounces white wine
2 ounces maple syrup

For bacon-squash-apple mixture:
4 ounces small diced bacon
2 tablespoons vegetable oil
2 tablespoons butter
1 cup diced squash
1 tart apple, peeled and diced small

Procedure

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.

For the maple glaze:

4. Mix all the ingredients in a saucepan and reduce over medium heat until it's the consistency of maple syrup.

For the bacon-squash-apple mixture:

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.

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Tags: Bill Telepan, dumplings, fall recipes, maple, spaetzle, squash, Thanksgiving, Thanksgiving sides