Preheat oven to 375°F.
Cut the ends off the squash, then split in half length wise.
Place the squash on a sheet tray lined with foil, brush with olive oil and season with salt and pepper, and roast for about 35 minutes or until tender. A knife should easily slide through the skin into the pulp. Let cool at room temperature for about 20 minutes.
Using a large spoon, scoop out the seeds and discard them. Peel the half carefully and remove any fibers. In a small bowl, set aside 8 oz. for the terrine and cover with plastic wrap.
In a stock pot, heat 1 tbsp. olive oil and add the leeks. Sweat until translucent and add the garlic and ginger. When the garlic is fragrant add 2 tbsp. maple syrup and nutmeg. Add the squash and 4 c. stock and bring to a boil. Lower the heat and cook gently for 15 minutes, then add the coconut milk and cook for 10 additional minutes.
With the Electrolux Masterpiece Collection blender, use the soup function twice to puree the soup until very smooth, season as needed.
Cranberry-Pumpkin Seed Granola
Preheat the oven to 350°F.
Toss the oats, coconut, almonds, 1 c. dried cranberries, pistachios and pepita together in a large bowl. Add the honey and ¾ c. vegetable oil to the mixture and stir until well coated.
Pour onto a small sheet pan. Bake, stirring occasionally with a spatula until the mixture turns a nice, even, golden brown (about 20 minutes).
Remove the granola from the oven and allow to cool, stirring occasionally. Once cool, add mixture to the Electrolux Masterpiece Collection blender and pulse to evenly combine all the ingredients.
Reserve in an airtight container.
Butternut Squash Terrine
Prepare a small tunnel mold or desired mold by spraying with nonstick spray and lining with plastic wrap.
Lay the pieces of squash out on a small sheet tray, sprinkle all the remaining items over the squash. Toss ingredients gently 3-4 times careful not to break up the squash.
Pack this mixture into the prepared mold and wrap tightly with plastic wrap. Refrigerate overnight.
Reserved green leek tops – sliced into 2 inch segments
Preheat oven to 350°F.
Place the leek tops on the tray and cook until they are dark (about 45 minutes). They will look burnt, but this is what creates the smoky, rustic flavor of the ash. Remove from the oven and let cool completely.
Crumble the mixture over the tray, add this to a spice grinder and grind into a dust. Store in a spice tin for use.
Bourbon Whip Cream
Add the heavy cream to a stainless steel bowl. Using the Electrolux Masterpiece Collection immersion blender fitted with the double whisk attachment, slowly whip the cream until thick.
Add bourbon, salt and pepper.
Slice terrine into 1 in. slices; hold at room temperature.
Add butternut squash puree to a soup bowl, gently set terrine in the middle and sprinkle the granola, drizzle with pumpkin seed oil and seasoned brandy whip cream if desired.