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Bill Telepan's Squash Spaetzle with Maple Glaze

Bill Telepan's Squash Spaetzle with Maple Glaze

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.

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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."

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Bill Telepan and a very big colander.

Bill Telepan's Squash Spaetzle with Maple Glaze

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About This Recipe

Ingredients

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  • 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

Procedures

  1. 1

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  2. 2

    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.

  3. 3

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  4. 4

    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.

  5. 5

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  6. 6

    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.

  7. 7

    For the maple glaze:

  8. 8

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

  9. 9

    For the bacon-squash-apple mixture:

  10. 10

    Place the bacon and oil in a large saute pan and on medium heat, cook until crisp.

  11. 11

    Add the butter and when bubbly, add the squash and cook to a golden brown, approximately five minutes.

  12. 12

    Add the spaetzle and brown, toss in apples, and cook an additional minute.

  13. 13

    Serve as a side and drizzle with glaze.

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