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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

Description

Serious Eats