Rack of Lamb with Butternut Squash Purée and Glazed Parsnips Recipe | James Beard Foundation

Ingredients

• One 2-pound butternut squash
• 1/2 cup water
• 2 large parsnips, peeled and chopped
• 1 bottle Pinot Noir
• 2 racks of lamb
• 1 tablespoon olive oil
• 1 cup honey
• 1 cup heavy cream
• 5 tablespoons butter
• 1 cup toasted walnuts, roughly chopped
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste