Stuffed Butternut Squash
by Chef Mark Tarbell of Tarbell’s, Tarbells.com
Butternut Squash
1 large butternut squash
1 Tbsp. brown sugar
2 Tbsp. EVOO
1 pinch of salt
Peel butternut squash. Cut it in half and scoop out the seeds, and some meat from the neck. Rub it with EVOO, brown sugar, and salt. Place it in a pan, and roast for 25 minutes at 350 degrees, or until tender (check with a toothpick). Set aside.
Thanksgiving Stuffing
¼ cup butter, melted
2-3 cups chicken stock
1 lb. chorizo
2 cups celery, small diced
2 onions, small diced
2 cups carrots, small diced
4 cups dry bread, small diced
2 cups pumpkin seeds, toasted (dry toast in oven for 5 min at 250 degrees)
1 egg, beaten
1 tsp. salt
EVOO
In a medium size sauté pan, add a small film of EVOO and sauté onions, carrots, and celery for 5 minutes. Add chorizo and cook it down. Transfer to a bowl, and mix in bread, butter, eggs, pumpkin seeds, salt, and chicken stock. Let it sit for 20 minutes and let the bread absorb all the liquid.
Stuff the butternut squash with stuffing and bake at 350 degrees for 25 minutes or until golden brown. Optional: Garnish with fresh cilantro. Makes four servings.
Caramelized Brussels Sprouts
with Fresh Herbs, Arizona Pecans, Aged Balsamic
by Chef Jacques Qualin of J&G Steakhouse, JGSteakhouseScottsdale.com
4 cups Brussels sprouts, blanched for 15 seconds, then shocked
3 Tbsp. olive oil
1 tsp. salt
1 Tbsp. shallots, minced
Aged balsamic, as needed
Mixed Herbs
1 Tbsp. parsley leaves, chopped
1 tsp. thyme, picked
1 tsp. rosemary needles, chopped
1 oz. shelled, toasted pecans*
To blanch the Brussels sprouts, bring salted water to a rolling boil, immerse in the water for 15 seconds, and then remove the Brussels sprouts and shock by immersing in an ice bath until cool. To toast the pecans, preheat the oven to 350 degrees. Spread the pecans onto a rimmed baking sheet and roast until they are golden brown and aromatic, 6 to 9 minutes, tossing halfway through. Get a large saucepan smoking hot, and then add olive oil. Once hot, add Brussels sprouts and toss, and then season with salt. Roast on high heat until caramelized and tender. Add the shallots, tossing until tender, then all herbs. Toss until herbs are lightly fried, then toss in the pecans and place in a side dish. Sprinkle with a small amount of balsamic and serve. Makes eight servings.
*Chef Qualin prefers pecans grown in Southern Arizona, such as from The Green Valley Pecan Company (GreenValleyPecan.com).
AZ Stuffing
by Chef Jeremy Pacheo of Genuine Concepts (The Genuine, Campo Italian Bistro and Bar, The Vig, The Womack Cocktail Lounge, The Little Woody), GenuineConcepts.us
8 lbs. fresh focaccia croutons (from Noble Bread)
1 lb. butter
16 cups onions, small diced
8 cups celery, small diced
8 cups carrots, small diced
4 lbs. bulk chorizo (from Arcadia Meat Market/Schriener's Sausage)
4 cups fresh sage, chopped
16 quarts chicken/turkey stock
16 Tbsp. fresh thyme, chopped
4 cups fresh parsley, chopped
2 lbs. dates, pitted and quartered (from McClendon Farms/Sphinx Date Ranch)
8 cups Willcox Pistachios, coarsely chopped (from McClendon Farms)
8 Tbsp. salt
16 tsp. pepper
8 cups pomegranate seeds (from McClendon Farms)
Cut focaccia into 1-inch cubes. Lay them on a sheet pan and dry in very low oven until focaccia is completely dry (can be done several days ahead of time and held at room temperature until ready to make stuffing). Place in a large mixing bowl when ready to make stuffing. In a large pot, heat up butter over medium heat, add onion, celery, and carrots, and sweat until just tender. Add chorizo and cook through. Add stock and bring to boil, season with salt, pepper, and herbs (adjust seasoning of necessary—it should be seasoned very well). Pour all ingredients over dried focaccia and mix very well to incorporate all ingredients evenly. Add quartered dates and mix through again. If stuffing seems dry add more stock; bread should be moist all the way through. Place in a greased baking pan, refrigerate, and hold for later (can be made up to two days ahead of time). When ready to serve, cover pan with foil and place in 350-degree oven for 30 minutes or until heated all the way through. Remove from heat and top with pistachios and pomegranate seeds. (All local ingredients are available at local farmers' markets.) Makes eight servings.