The Inn’s award-winning Chef David Ryba plans and prepares meals for a cast of hundreds each day. Thanksgiving’s on his mind, and he takes a break from his guests to share a recipe for Butternut Hash, a savory Thanksgiving side dish you can make for your holiday guests.
2 cups Brussels sprouts, cut in half and blanched
1 cup Chorizo sausage, cooked and diced
1 Tblsp shallots, minced
1 tsp garlic, minced
2 Tblsp bacon grease
2 cups diced and blanched butternut squash
¼ cup Piquillo peppers (or roasted red peppers), diced
2 cups diced fingerling potatoes, blanched
1 cup pearl onions, peeled
¼ cup chicken stock
2 oz. butter
2 Tblsp mixed, chopped herbs, such as thyme, sage and parsley
Microgreens for garnish
1. Peel and dice the butternut squash into small cubes, blanch in boiling water until tender, cool in ice water.
2. Wash and dice the fingerling potatoes. Place the potatoes in a pot of cold water, cook until the potatoes are tender, strain and lay out on a tray to cool. (Do not shock in ice water.)
3. Cut the stem end off of the Brussels sprouts and cut in half, removing any leaves that fall off. Lightly brown the Brussels sprouts in a hot skillet with the bacon grease.
4. In the skillet that you are caramelizing the Brussels sprouts in add the diced chorizo, shallots and garlic, cook for 2 minutes on low heat.
5. Add peppers, potatoes, pearl onions and butternut squash to the pan, cook for 2 more minutes.
6. Add chicken stock, cook until liquid is reduced by half.
7. When the stock is boiling, add the butter and herbs, take off heat and stir in until butter is emulsified. Season with salt and pepper to taste.
8. Garnish with microgreens.