Rack of Lamb with Butternut Squash Purée and Glazed Parsnips

• 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

Preheat oven to 350ºF.

Cut squash in half and remove seeds. Place on a rimmed baking sheet with water and bake until tender, about 1 hour.

Cook parsnips in boiling salted water until tender, about 10 minutes. Drain and cool in an ice water bath. Set aside.

Bring wine to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until liquid is reduced by half, about 25 minutes. Set aside.

Season lamb with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Sear the fat side of the racks until browned, about 3 minutes. Transfer to a baking sheet and roast until medium-rare, about 15 to 20 minutes.

While the lamb is cooking, add 1 tablespoon of the honey to the Pinot Noir reduction. Reduce liquid again until it becomes thick and syrupy, 7 to 10 minutes. Whisk in 2 tablespoons of the butter and season with salt and pepper. Keep warm until ready to use.

Peel outer skin of squash and purée in a blender with cream until smooth. Season with salt and pepper to taste and set aside.

Melt remaining butter in a sauté pan over medium heat. Add parsnips, walnuts, and remaining honey. Season with salt, pepper, and cayenne pepper. Cook over medium heat until parsnips are lightly glazed, about 5 minutes.

Remove lamb from oven and allow to rest for 5 minutes before slicing into single chops.

To assemble, spoon 1 cup of the butternut squash purée onto the center of four plates. Place parsnips and walnuts on top of squash. Spoon 1 tablespoon of Pinot Noir sauce around each plate. Place 3 lamb chops on each plate and serve warm.