Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Chef Dan shares his favorite recipes!

Butternut Squash Soup
Mushroom Festival
An hors d'oeuvres party
Pizza dough
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Butternut Squash Soup
Yield 8 cups (appetizer for about 10)
  • 4 ea butternut squash
  • 2 ea granny smith apples (peeled and cored)
  • yellow onion
  • c blended oil
  • honey
  • maple syrup
  • 1 tsp vanilla
  • 4 tsp crme fraiche + sour cream
  • 1 tsp curry powder
  • heavy cream
  • salt and pepper
  • pumpkin seed oil
Roast the squash at about 350 for about 45 minutes. The flesh will be soft and nicely browned. Once cooled sufficiently, scoop the flesh out and dice. Discard the skin.
Chop the apple and onion. Heat the oil and sweat (saut without coloring) until soft. Cover with water and simmer for 35 minutes. Puree in a blender or with a stick blender.
Garnish with a few drops pumpkin seed oil and some candied pecans.

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