Recipes from Chef Ryan Nolan

Roasted Butternut Squash and Roasted Beet Salad with a Mustard Thyme Vinaigrette

1 cup red wine vinegar
2 cups olive oil
1 tbsp dusseldorf mustard
1 tbsp fresh thyme
Salt and pepper as needed
Spinach or arugula as needed
1/4 cup chopped walnuts
1 cup diced roasted butternut squash
1 cup diced roasted beets
Goat cheese as needed

Directions:

To make the vinaigrette pour vinegar into a blender and turn on high.  Add mustard and slowly add vinegar.  Add in thyme and a pinch of salt and pepper.  Add more salt and pepper if needed and set aside.

In a large bowl, mix spinach, beets, squash and walnuts.  Add desired amount of vinaigrette and toss well.  Plate up and garnish with goat cheese.

Roasted Butternut Squash Soup with Maple Sour Cream

Ingredients:

2 cups roasted squash pulp

2 cups heavy cream

2 cups milk

Pinch cayenne pepper

1/2 tsp cinnamon

2 tbsp brown sugar

  3/4 cup sour cream

1/4 cup maple syrup

Directions:

In a large sauce pot heat the squash pulp, milk, and cream over medium heat.  Add in the cayenne and cinnamon and brown sugar.  When the soup comes to a boil, puree with an immersion blender.  Season with salt and pepper as needed and bowl it up.

Mix the     sour cream and maple syrup together and use a small dollop to garnish the bowl of soup.