GOLDEN VALLEY, Minn. - Executive Chef Matt Annand and Chef Jon Pulsifer from Prairie Bay Bar & Grill joined us in the KARE 11 kitchen Saturday morning to share their butternut squash recipe.

 

Recipe:

1 medium onion

4 oz whole butter

 

Sweat all the above until translucent

2 cleaned and chopped medium butternut squash (approximately 7lbs altogether)

 

Soften

2 Cups Orange Juice

Rich Roasted Chicken Stock (2" over products)

 

Reduce by half

Tsp Cinnamon

2 tsp All spice

Tsp Cayenne

Tsp ginger powder

½ c brown sugar

¼ cup honey

2 cup heavy cream

Puree when all the ingredients are soft

 

Steep in handful pepper corns, 2 bay leaves, bunch of rosemary/thyme, ¼ vanilla bean

Simmer for 5 minutes

Strain all thru small hole china cap

Adjust seasoning and thickness to preference

Prairie Bay Bar & Grill is located at 15115 Edgewood Drive in Baxter, Minn.

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