In all of the excitement of the Perry’s Steakhouse Grand Opening this week, we know that Thanksgiving is next week and we would be remiss if we didn’t sit down for a small chat with Head Chef, Grant Hunter, to uncover his favorite Thanksgiving recipe.
Chef Grant Hunter’s Favorite Thanksgiving Recipe: Butternut Squash
Why: It’s a great seasonal dish that brings back the nostalgia of family-cooked holiday meals. The butternut squash is actually a Perry family recipe, and one of my favorite things about it is its versatility, it goes with any main course! The squash is cooked, pureed with bacon and maple syrup, and topped with Italian breadcrumbs.
Recipe:
2.5 lbs. butternut squash
3/4 yellow onion (medium sized, sliced thin)
2 garlic cloves
1/4 cup granulated sugar
1/4 tablespoons ground black pepper
1 tablespoon sea salt
1 stick (8 tablespoons) butter (unsalted)
1/4 lbs. bacon (cooked crisp, fat rendered)
1/2 cup maple syrup
10 cups chicken stock
1. Fry the bacon until crisp and save the fat rendered from the bacon.
2. Peel and cut butternut squash, yellow onions and garlic, and place in stainless steel pot with 10 cups of chicken stock.
3. Place the pot over medium-high heat and bring to boil. After bringing to boil, turn down to a simmer and season with sugar, salt and pepper.
4. Continue cooking until butternut squash is tender (around 15-20 minutes).
5. Once butternut squash is done, strain the squash through a sieve into a stainless steel bowl and save the cooking liquid in a separate container.
6. Begin pureeing the butternut squash with a pole blender. You can start with small batches adding the reserved liquid to help puree. Also, begin adding butter.
7. After the butternut squash is pureed with the butter, add the crisp bacon, bacon fat and maple syrup.
To top it off, make a crust with Italian breadcrumbs, Parmesan cheese, and extra virgin olive oil, and place into a broiler until golden brown.
DEEEEEE-lish! Savory bacon combined with sweet squash and maple syrup… Our tastebuds are watering at the thought of this dish as a side at next Thursday’s annual feast!
