November 25, 2021
A Delightful Holiday Dish from Chef
At Pine Canyon, we take the holidays to heart and we know some of the most important holiday moments are made across the table. Our formal dining room provides a backdrop of hospitality and a beautiful setting for our members to create long-lasting memories with their loved ones. From exquisitely curated buffet dinners, featuring Seared Scallops to delightfully prepared brunches, highlighting holiday favorites like freshly baked cinnamon rolls. No matter when you decide to join us, you are assured to leave in the holiday spirit. We cant wait to share this season with you.
In case you can’t make it to Pine Canyon for the holidays, here is a holiday recipe that’s perfect for any occasion this season, from our Executive Chef David Lapinski.
Butternut Squash
with Leeks, Toasted Walnuts, and Sage
Ingredients:
4 lbs. Butternut Squash, peeled, seeded, ¾ dice. Approximately 3-3.5 qts.
¼ Cup Olive Oil
2 tsp. Kosher Salt
1 tsp. Freshly Ground Pepper
1/4 Cup Basil Leaves, washed, dried
2 Tbsp. Italian Parsley, washed, dried
1/4 Cup Sage, washed, dried
1/2 Cup Toasted Walnuts
½ Cup + ½ Cup Unsalted Butter, softened, divided
1/4 Cup Honey
1lb. Leeks, cut into ¼”x 1-1/2” strips, washed thoroughly. Approximately 1 to 1-1/4 qts.
Directions:
Preheat the oven to 400 degrees.
Toss squash, oil, salt, and pepper. Place on a lightly oiled baking sheet and roast until fork-tender, reserve.
While squash is roasting, combine fresh herbs, walnuts, ½ cup of softened butter, and honey into a food processor and pulse, scrape down bowl, process until well combined, reserve.
In a large pan, sauté leeks until soft in remaining butter. Add squash and walnut-herb butter. Stir until vegetables are hot.
Transfer to a favorite holiday serving dish and enjoy.
Interested in experiencing holidays at Pine Canyon?
Learn more about membership here.