• 2 oz. Bacon, diced
  • 1 Tbsp. shallots, minced
  • ½ oz. onion, medium dice
  • ½ oz. carrots, medium dice
  • ½ oz. celery, medium die
  • ½ oz. lentils, rinsed and culled
  • 1 ½ cups chicken stock
  • 1 Tbsp. demi-glace
  • Black pepper, to taste
  • 4 cups Butternut squash
  • ½ cup chicken stock
  • Salt and white pepper, to taste




Meal Course:


Dish Type:



  1. Sweat bacon, shallots and onions together for three to four minutes. Add carrots and celery and continue to cook for several minutes more.
  2. Add lentils and mix together well, then add chicken stock and demi-glace, bring to gentle simmer and cook until lentils are tender. Reserve.
  3. Steam squash until tender.
  4. Puree squash in blender and add stock to a puree consistency. Season to taste. Reserve.
  5. Pool squash puree in center of plate and center lentils into the middle of the squash for service.