Roasted Red Kuri Squash Soup

  • 3 small kuri squash halved and seeded

  • 4 oz orange juice

  • 2 tsp cinnamon

  • 1 tsp ground star anise

  • 3 ribs of celery

  • 1 leek sliced and washed (coarse green discarded)

  • 3 oz butter

  • 4 cups smoked ham-hock stock (4 hocks, 1 carrot, 1 onion, 1 tsp pepper corns, 4 quarts water) Simmer 4 hours. Strain, save ham hocks & pick meat.

  • Picked ham hock for garnish

  • 2 tsp salt

Preheat oven to 350. Season inside of squash with cinnamon, anise, butter and orange juice. Spread squash on baking sheet. Roast for 30 min or until tender. Scoop meat from squash. Sweat leeks and celery in 2oz butter until tender, add stock, squash. Bring to simmer, puree with hand blender, season to taste. Garnish with picked hock meat.

Buttered Corn and Butternut Squash Hash
(6-8 Servings)

  • 1 lb butternut squash, small dice

  • 1 lb corn kernels, fresh

  • 4 oz shallots, diced

  • 4 oz fresh garlic, chopped

  • 2 oz thyme, fresh

  • 1 qt heavy cream

  • 2 sticks butter, unsalted

  • Salt, kosher to taste

  • Pepper, freshly cracked to taste

In a large pot sautee shallots and garlic until translucent in butter. Add butternut squash and cook for 5 minutes. Add corn and heavy cream and reduce until thickened, about 5 to 10 minutes on low. Season with salt, pepper and fresh thyme to taste.

Sweet Potato and Turnip Gratin

You will need a medium-sized mixing bowl, microplane for zesting and 8x8 square baking dish

  • 3 medium-sized turnips

  • 2 medium sweet potatoes

  • ¼ cup flour

  • 2 tbsp butter

  • 1 sprig rosemary

  • 2 tsp thyme

  • ¾ cup chicken stock

  • ¼ cup white wine

  • 1 cup grated Swiss cheese

  • ½ cup Parmesan

  • Salt and pepper, to taste

Preheat oven to 350 degrees. While oven is preheating, peel and cut turnips and sweet potatoes into ¼ inch rounds. Toss all turnips and sweet potatoes in a bowl with flour, salt and pepper, and minced herbs. Arrange turnips and sweet potatoes in baking dish, slightly overlapping, making multiple layers. Cut butter into a small dice, and sprinkle over top. Mix chicken stock and wine and carefully pour over layer. Cover and bake for 45 minutes or until fork tender.

Increase oven temperature to 425, remove foil and sprinkle cheese on top. Bake until golden brown and remove from oven. Let it sit for 10 minutes so the layers stay intact!

Herb-Roasted Winter Vegetables

You will need a large baking sheet, medium-sized mixing bowl, peeler and microplane for zesting.

  • 3 large beets, any color

  • 2 large parsnips

  • 1 large butternut squash

  • 1 lb Brussels sprouts

  • ½ cup vegetable oil

  • ¼ cup olive oil

  • Zest of one lemon

  • 3 leaves of basil, julienned

  • Salt and pepper, to taste

Pre-heat your oven to 375 degrees. Clean your vegetables' skins, discarding the seeds from the butternut squash, and then dice all into 1/2” dice. The Brussels sprouts only need the stems removed, and then they need to be halved.

Starting with the beets, toss diced veggies in vegetable oil and roast for 35 minutes or until fork tender, turning halfway through cooking. Continue to roast vegetables until all are fork tender. Let them cool on the baking sheets until they are room temperature. Toss with olive oil, lemon zest, basil and salt and pepper to taste. Enjoy!