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Mashed potatoes and stuffing and yams, oh my! While the staples of the Thanksgiving table are so very loved (and not to be messed with), why not add a new chef inspired side dish to the mix.
Tueplo owner and chef Matt Harris shared his favorite Thanksgiving recipe – Winter Brewer’s Spiced Butternut Squash. It’s a butternut squash puree made with spices inspired by those used in traditional winter beer brewing. Spice up Thanksgiving with this recipe, and I’ll go ahead and suggest pairing it with some pumpkin beer.
Winter Brewer’s Spiced Butternut Squash
November 25, 2015
Category
Appetizers & Sides
Daily Dish
Recipes
Notes
This dish can easily be made ahead and reheated – just leave off the pumpkin seeds and chives until right before serving.
Ingredients
- 2 large butternut squash or other hard squash, whole
- Olive oil, 2 tablespoons and 2 cups
- Fresh thyme, chopped.
- Salt
- 1 cup sorghum syrup
- ½ cup chives, chopped
- Pumpkin seeds, toasted
- Spice Mix:
- ½ teaspoon clove
- ½ teaspoon star anise
- ¼ teaspoon all spice
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 3 ea dried orange peel
Instructions
- Preheat oven to 300 F.
- While oven is heating, gather the winter brewer spices.
- Toast all spices excluding salt and orange peel.
- Grind toasted spices to fine consistency in spice grinder.
- Add salt and orange peel and mix.
- Coat whole squash in olive oil and chopped thyme. Season lightly with salt. (The thyme will permeate the skin).
- Roast at 300 F until completely soft.
- Halve squash, discard seeds and skin.
- Place squash, olive oil, and sorghum in food possessor and puree until smooth.
- Add spice mix and stir until incorporated.
- Top with toasted pumpkin seeds and chives.
