I can attest to the fact that the Roasted Butternut Squash soup is delicious! I grow butternut squash in the garden so have make this a lot during the winter. I use 2 tsp of ground sage instead of the leaves and it tastes great!
I like to watch Chef John's videos while eating dinner, so I just sat down with the reheated leftovers of the butternut squash soup I made on the weekend, aaaaand... 😅
Never tried this but instantly it sounds like a great idea. I believe I've also read suggestions re. adding a pinch (like, a really small pinch) of cinnamon, nutmeg, or other "pumpkin-friendly" spices to enhance the flavour, ginger is right in that group. 👍
In 2012 both my kids had moved back to Canada and hubby and I had our first thanksgiving alone. So I decided to make a pumpkin stuffed with my Sage, Leek and Sausage stuffing. It was fabulous. Sliced a wedge and had gravy drizzled over it. Yummy!!
@@BSWVI We did, Barbara as we married on Thanksgiving Monday in our home in Canada with 25 of our closest friends. I made the turkey and ham and a couple of sides, others brought sides, dessert and wine. It was fabulous! So when in the US we always celebrated Cdn TG too! :)
Australian here, and I recently discovered from an Adam Ragusea video that what we know as "cider" is called "hard cider" in the States i.e. the alcoholic stuff; we also have "hard cider" here, it's generally just a marketing term used to try and make new products stand out from the crowd but is sometimes used for varieties with a higher alcohol content than the typical 4.5-5%. And what Americans call "cider" is known as "cloudy apple juice" over here (US apple juice is always clear not cloudy). But for whatever that's worth, I've braised/stewed pork in apple juice and cider and they both work just fine as long as the cider is a sweet style rather than dry and not too heavy on the alcohol content (i.e. not a "hard cider"). Got all that? Good. :)
My Mother used to make a similar meal to your creamy pork stew, but she. used to add a generous glug (glug being a technical term 😂) of Sherry. Delicious!
Chef John, I was watching this video with my 5 year-old son in bed and stopped it in the middle of the third recipe because it was getting late. Then my kid started crying, complaining I had stopped the video mid-recipe, so we had to go back and finish out the 3rd recipe. He kept saying your pig in a pumpkin recipe was so cool. I guess you have another, very young follower.
I grew up with my mom & dad cooking this way as they both learned down through generations! Lost all my recipes during the 80’s. Smells like home already! Thank You, God Bless😭❤️
1:04:08 I actually like using sugar to weigh it down, cause then I get toasted sugar to use on/in things! Also you may consider it unholy, but I chop up half of my pecans, and then pour that in and pour over the filling, then lay the halves overtop, then I get more pecans in it. I guess years of having it both ways (my grandma did halves, my granny did chopped) has made me prefer to make it combined.
My Grandma's apple butter tasted just like this! Minus the love, of course. I tried doctoring up the store bought kind but it was still bland. Now I can not only have a taste of childhood but my house will smell as amazing as my Grandma's always did. Thanks
Love the Gnocchi recipe though I will stick with russets. Interesting that you didn't cook the eggs for the pecan pie in the sauce pan? I wonder if that gives the pie a little more lift? One thing I do is to lightly flour my pecans so they suspend and don't all rise to the top. Thank you Chef for the nice collection of fall recipes. Thanksgiving in Canada is the 2nd Monday in October so if you want to make an early compilation that would be appreciated.
I love roasted macadamia nuts on top of pumpkin soup. All these recipes look very deliciously. Going to try to make a couple. Thanks for the clear explanation and sharing these recipes.
For the pecan pie, I saw a recipe (I think by David Rosengarten), that added some finely ground not chopped toasted pecans to the "batter" to boost the pecan flavor even more. Then pouring that over the whole pecans. Good stuff Mr. John.
Chef I've made a butter squash stew for years that is a mind blower! You have to dice the squash into very large pieces and shred a head of cabbage. Put them both in a pressure cooker with cream of chicken ( enough to " wet " everything in the pot thoroughly *do not fill to the top with CoC* ), pepper, salt and some form of pork pieces. You can use dice bacon, ham cubes etc. and you pressure cook it for EXACTLY 8 MINUTES after the cooker has come up to pressure ( 15psi ) and let NATURALLY cool down. It makes an AMAZING STEW!
Thank you, Chef John's Corporate Overlords, for these compilations! And of course, hearty thanks to Chef John (who I am very glad likes Canadians, but we love honey-type bees too!)
Chef John, I made the creamy pork stew. It was delicious. Question: I cranked up the heat to thicken the sauce. It was still a little thin. Can I add some flour or cornstarch?
Already made the butternut squash soup but veered way off track with canned pumpkin, roasted sweet potato & carrot and caramelized onion cooked with a pound of bacon. Also salt, pepper, cayenne, garlic, sage, rosemary, thyme, bay leaves, apple cider vinegar, chicken and beef stock, and maple syrup. Served with bakery French bread.
You can can it, the same way you'd can any preserve. I'd freeze any that I wasn't going to use within a couple of weeks. We often had bread, butter, and apple butter on the dinner table when I was a kid. It also makes a nice condiment with roast pork. By the way, you can do the same thing with plums.
Made your Pig in a Pumpkin. It was awesome! Used a left-over pumpkin from Halloween. One of those peculiar-looking pumpkins. Not your Pie Pumpkin, but it was very good! Thanks for the interesting recipe! And keep up the dry humor. I appreciate it.
I recently discovered apple butter and fell in love. I love this recipe because granny smith is my favorite apple. I prefer tart flavors over sweet. That's why I love granny smith above all apples.
Lol, I grow my squash’s and this years soup did end up with a cut finger! I also roast those seeds, they are packed with nutrient’s and fiber. Why not roast the seeds while the soup is cooking? Save some for next years garden! Also you can soften the squash’s with a few minutes in the microwave.
Your comment about vegetarians is factually incorrect. They are not lowering the price of meat. Subsidies for the agriculture industry and the ability to produce it on a massive scale are doing that *because* so many people eat so much meat.
Be our voice in protest against the killing of #MahsaAmini in solidarity with the people of #Iran and their fight for rights of women, life and freedom. This is our movement for freedom, and it grows with every voice of solidarity. #opIran #Mahsa_Amini #IranProtests
These look amazing, especially the pork stuffed pumpkin and potatoes with mushrooms. Love mushrooms. BTW, chef...it appears you have an imposter trolling your comment section...people have nothing else better to do. But thanks to THE REAL CHEF JOHN.❤️
Pie in the pumpkin? I never heard of making that. Ha! That’s what Daisy told me. I mean…Daisy told the whole world that she made pie in the pumpkin for Halloween.
All of these recipes are top notch. I tried to keep a pork shoulder handy for so many variations. Pulled pork, blah, over it. Braised pork shoulder in any recipe is supreme.
The easiest way to core an apple without a corer is to quarter it (or into eighths), and then cut down that center piece. This way, you don’t lose as much of the apple as the way Chef John cut it (sorry Chef John).
Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
![Business Analyst Full Course [2024] | Business Analyst Tutorial For Beginners | Edureka](http://i.ytimg.com/vi/1QKIvt05LmA/mqdefault.jpg)
"I like Canadians better, than I like bees".. ahahaha..
I’m on the cauliflower and can’t stop laughing 😂
hell yeah blaze it
I can attest to the fact that the Roasted Butternut Squash soup is delicious! I grow butternut squash in the garden so have make this a lot during the winter. I use 2 tsp of ground sage instead of the leaves and it tastes great!
Autumn is a second spring when every leaf is a flower. Happy hungry! Cheers, Domenico.
That's a beautiful sentiment
I like to watch Chef John's videos while eating dinner, so I just sat down with the reheated leftovers of the butternut squash soup I made on the weekend, aaaaand... 😅
We have something so similar in Chinese cooking where we steam marinated pork ribs over kabocha pumpkin.🎃 The dish also makes a delicious sauce!
Try adding fresh ginger to the soup. It really takes it to the next level.
Never tried this but instantly it sounds like a great idea. I believe I've also read suggestions re. adding a pinch (like, a really small pinch) of cinnamon, nutmeg, or other "pumpkin-friendly" spices to enhance the flavour, ginger is right in that group. 👍
So excited to try out your recipes 😋
I just made those parisian potatoes and love them.
You have far more patience than I!
I love your cooking techniques and your sense of humor! Thx Chef! 👍🏼👍🏼🎃🎃👍🏼👍🏼
Love it!! Every recipe that I made came out delicious. You are totally my favorite chef. Hands down!! 😊
You're hilarious Chef John! I love the recipes, but you make me laugh while cooking.
Request: update the pecan pie recipe to a chocolate pecan pie (bourbon optional - but recommended!)
In 2012 both my kids had moved back to Canada and hubby and I had our first thanksgiving alone. So I decided to make a pumpkin stuffed with my Sage, Leek and Sausage stuffing. It was fabulous. Sliced a wedge and had gravy drizzled over it. Yummy!!
That sounds wonderful! But as a 🇨🇦n, I'm curious if you got to celebrate both Thanksgivings - so much yummy leftovers!
@@BSWVI We did, Barbara as we married on Thanksgiving Monday in our home in Canada with 25 of our closest friends. I made the turkey and ham and a couple of sides, others brought sides, dessert and wine. It was fabulous! So when in the US we always celebrated Cdn TG too! :)
Australian here, and I recently discovered from an Adam Ragusea video that what we know as "cider" is called "hard cider" in the States i.e. the alcoholic stuff; we also have "hard cider" here, it's generally just a marketing term used to try and make new products stand out from the crowd but is sometimes used for varieties with a higher alcohol content than the typical 4.5-5%. And what Americans call "cider" is known as "cloudy apple juice" over here (US apple juice is always clear not cloudy). But for whatever that's worth, I've braised/stewed pork in apple juice and cider and they both work just fine as long as the cider is a sweet style rather than dry and not too heavy on the alcohol content (i.e. not a "hard cider"). Got all that? Good. :)
I made the cider braised pork shoulder for dinner tonight and it was absolutely amazing! Possibly my new favorite food! My whole family loved it!
Two questions....1. Can you use cubed butternut squash? 2. I am allergic to sage...what could be used as a substitute?
Thank you
Love this collection of great recipes! Perfect timing, too!
I would brown the butter and toast the sage in the soup pan because I want to do less dishes 😂😂😂
It will burn the butter.
My Mother used to make a similar meal to your creamy pork stew, but she. used to add a generous glug (glug being a technical term 😂) of Sherry. Delicious!
I made 2 jars this summer! My mom used to make it from the neighbors apple tree! Lol It's the best!
Yes! Pig in a pumpkin, pork stew 💙👍
I add butter and cream to almost all of my soups - but especially squash 🍠, pumpkin 🎃 and carrot 🥕 soups.
Chef John, I was watching this video with my 5 year-old son in bed and stopped it in the middle of the third recipe because it was getting late. Then my kid started crying, complaining I had stopped the video mid-recipe, so we had to go back and finish out the 3rd recipe. He kept saying your pig in a pumpkin recipe was so cool. I guess you have another, very young follower.
You're an artist, thank you for the inspiration :) and the safety tips!
The sweet potato gnocchi is really good with bacon and maple syrup.
"Could I please get a side of carbohydrates to go with my carbohydrates please?" Hahahahaha... Seriously guys...
I grew up with my mom & dad cooking this way as they both learned down through generations! Lost all my recipes during the 80’s. Smells like home already! Thank You, God Bless😭❤️
Pee can = something grandma and grandpa keep on the nightstand. 🚽
I love it! You're an inspiration for my own food channel. Thanks! 🧡
Perfect 👌🏻 i was just thinking about fall recipes and got this notification ❤️
1:04:08 I actually like using sugar to weigh it down, cause then I get toasted sugar to use on/in things!
Also you may consider it unholy, but I chop up half of my pecans, and then pour that in and pour over the filling, then lay the halves overtop, then I get more pecans in it. I guess years of having it both ways (my grandma did halves, my granny did chopped) has made me prefer to make it combined.
Pig in a pumpkin is next on my holiday list. Stunning!
Right? I'll have to amend it for chicken instead of pork, but it sounds super good!!
13:19 Missed opportunity for a pun it's gourd-eous not gorgeous 😂
Tea Party Republicans? Really? Food should be bi-partisan.
My Grandma's apple butter tasted just like this! Minus the love, of course. I tried doctoring up the store bought kind but it was still bland. Now I can not only have a taste of childhood but my house will smell as amazing as my Grandma's always did. Thanks
Love the Gnocchi recipe though I will stick with russets.
Interesting that you didn't cook the eggs for the pecan pie in the sauce pan? I wonder if that gives the pie a little more lift? One thing I do is to lightly flour my pecans so they suspend and don't all rise to the top. Thank you Chef for the nice collection of fall recipes. Thanksgiving in Canada is the 2nd Monday in October so if you want to make an early compilation that would be appreciated.
Thanks for the Vod Chef ! It is really inspiring !
Bacon brown butter. The ultimate sauce.
I love roasted macadamia nuts on top of pumpkin soup. All these recipes look very deliciously. Going to try to make a couple. Thanks for the clear explanation and sharing these recipes.
For the pecan pie, I saw a recipe (I think by David Rosengarten), that added some finely ground not chopped toasted pecans to the "batter" to boost the pecan flavor even more. Then pouring that over the whole pecans.
Good stuff Mr. John.
Chef I've made a butter squash stew for years that is a mind blower! You have to dice the squash into very large pieces and shred a head of cabbage. Put them both in a pressure cooker with cream of chicken ( enough to " wet " everything in the pot thoroughly *do not fill to the top with CoC* ), pepper, salt and some form of pork pieces. You can use dice bacon, ham cubes etc. and you pressure cook it for EXACTLY 8 MINUTES after the cooker has come up to pressure ( 15psi ) and let NATURALLY cool down. It makes an AMAZING STEW!
Thank you, Chef John's Corporate Overlords, for these compilations! And of course, hearty thanks to Chef John (who I am very glad likes Canadians, but we love honey-type bees too!)
Well, I’m impressed with the pig in a pumpkin. I might try that sometime. Pretty.
Chef John, I made the creamy pork stew. It was delicious.
Question: I cranked up the heat to thicken the sauce. It was still a little thin. Can I add some flour or cornstarch?
Hot soup, especially this time of year, great. Having a toasted piece of artesian bread with soups, makes it betterrrrrrrrrr....
Just sprang from the ground, did it?
Already made the butternut squash soup but veered way off track with canned pumpkin, roasted sweet potato & carrot and caramelized onion cooked with a pound of bacon. Also salt, pepper, cayenne, garlic, sage, rosemary, thyme, bay leaves, apple cider vinegar, chicken and beef stock, and maple syrup. Served with bakery French bread.
Over the years the apple butter has become a family staple. Takes all day to make but OMG
Outta curiosity, how long can the apple butter be kept for? I'm assuming it's stored closed in the fridge.
You can can it, the same way you'd can any preserve. I'd freeze any that I wasn't going to use within a couple of weeks. We often had bread, butter, and apple butter on the dinner table when I was a kid. It also makes a nice condiment with roast pork. By the way, you can do the same thing with plums.
Made your Pig in a Pumpkin. It was awesome! Used a left-over pumpkin from Halloween. One of those peculiar-looking pumpkins. Not your Pie Pumpkin, but it was very good! Thanks for the interesting recipe! And keep up the dry humor. I appreciate it.
I recently discovered apple butter and fell in love. I love this recipe because granny smith is my favorite apple. I prefer tart flavors over sweet. That's why I love granny smith above all apples.
Yummy 😋
wow that butternut squash soup DOES look roasted! Thanks
You are hilarious, Chef John! I'm thoroughly enjoying your adventure with sweet potato gnocchi!!! 🤣😂
Flavours of fall? Or, rather, the Aromae of Autumn? No? Herbs of Harvest! Okay, no, too. Spoils of September?
There is a great stuffed pumpkin dish called Ghapama from Armenia. Look it up if you so wish. A great accompaniment to your thanksgiving table.
Lol, I grow my squash’s and this years soup did end up with a cut finger! I also roast those seeds, they are packed with nutrient’s and fiber. Why not roast the seeds while the soup is cooking? Save some for next years garden! Also you can soften the squash’s with a few minutes in the microwave.
Question Chef John. How did you clean the califlower? It looked dry...... I should have waited to comment. I finished the video and saw it was boiled.
Just found your channel Chef and have been binge watching like crazy. I love your recipes as well as your sense of humor.
I’ve tried this butternut soup and your butternut bisque and the bisque is just on another level. I love it so much. You should feature that one again
Chef John or family, what liquid did he pour in the pumpkin after he stuffed it with the pork??? I just couldn't get what he said.
Why should cider be from France? In Britain we have far better versions of cider together with a greater variety of apples. Don't be so biased
Your comment about vegetarians is factually incorrect. They are not lowering the price of meat. Subsidies for the agriculture industry and the ability to produce it on a massive scale are doing that *because* so many people eat so much meat.
Oinkmazinv!!!
Be our voice in protest against the killing of #MahsaAmini in solidarity with the people of #Iran and their fight for rights of women, life and freedom. This is our movement for freedom, and it grows with every voice of solidarity. #opIran #Mahsa_Amini #IranProtests
Hey man. Always enjoy your creations. You would also be great in an audiobook. That would be enjoyable too.
7:41 looks like Petrozza's signature dish from Hell's Kitchen
So many delicious recipes! Thanks, Chef!
My daughter grabs up the seeds and cleans them and after I'm out of the kitchen she roasts them she loves them with cinnamon and chili oil
Keep political views and comments to yourself or you will lose half of your fans. SMH
You think butternut squash is hard.. try cutting open kabocha lol
I have learned that a pumpkin carver is also amazing for opening squahes
I wonder if it would work to make beef pot roast, like a chuck roast, in a pumpkin instead of the pork.
Tea Party Republicans in the woods.
What recipe is that?
Why didn't you deglazed roasting pan with the vegetables and use is as a fond?
Purple cabbage would have looked better with the pig in a pumpkin
Should have used pie pumpkins, not carving ones.
Tea party republicans are the scariest thing to encounter in the woods
"I do like to spatulate those nuts."
Ok, Justin Wilson.
That tea party reference in the mushroom and potato video is so quaint these days
and of course a shake of cayenne, just to stay in shape
"mostly from muscle memory" I burst our laughing
These look amazing, especially the pork stuffed pumpkin and potatoes with mushrooms. Love mushrooms. BTW, chef...it appears you have an imposter trolling your comment section...people have nothing else better to do. But thanks to THE REAL CHEF JOHN.❤️
Can I use pumpkin puree in sted of the sweet potato for carb count
If they don't float, they're witches. Lol
Truffled Cauliflower Gratin... You picked an amazing three words there, I was (VERY)instantly hooked!
I just roast the squash whole then divide it up...
Instead of honey you can add orange juice🙂yum
This Christmas I’m making an orange duck. Beautiful pumpkin Chef John! It looks amazing like art sculpture!
The percentage math was actually 100% correct, the overlapping 10% is for rare occasions when you're maybe wrong or maybe right..
Pie in the pumpkin? I never heard of making that. Ha! That’s what Daisy told me. I mean…Daisy told the whole world that she made pie in the pumpkin for Halloween.
7:14 "next cold rainy day"
I live in Scotland, those are known as days that end in "Y"... now to find some squash and top with crispy bacon pieces.
“So big and so hard” 😮
All of these recipes are top notch. I tried to keep a pork shoulder handy for so many variations. Pulled pork, blah, over it. Braised pork shoulder in any recipe is supreme.
Sunday afternoon. Have to wash the car, do the laundry, mow the lawn; Hey, Food wishes posted a one-hour-video. 😅
Man Im gaining weight just looking at this!
Being from Purmerend, Holland 🇳🇱, most dishes are unfamiliar for me. So I'm keen to try them!
The easiest way to core an apple without a corer is to quarter it (or into eighths), and then cut down that center piece. This way, you don’t lose as much of the apple as the way Chef John cut it (sorry Chef John).
Oh, I grew butternut squash... cannot wait to make the soup!
Never heard of pig in a pumpkin. Interesting concept.
Whoever's reading this, i pray that whatever you're going through gets better and whatever you're struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
bro you just want likes
It's a bot.
@Food WIshes for the sweet potato gnocchi, will mascarpone work as a substitute for the ricotta?