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."
- 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
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.
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.
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:
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:
Place the bacon and oil in a large saute pan and on medium heat, cook until crisp.
Add the butter and when bubbly, add the squash and cook to a golden brown, approximately five minutes.
Add the spaetzle and brown, toss in apples, and cook an additional minute.
Serve as a side and drizzle with glaze.