Simply Delicious Thanksgiving Edition with Chef Paul from Royal York Hotel

Global News presents a Thanksgiving culinary feature from the Royal York Hotel, featuring recipes prepared by executive chef Paul Shewchuck. The first recipe is caramelized Brussels sprouts with Parmesan and black truffle. Brussels sprouts are trimmed and halved lengthwise. They are seared in a non-stick pan over medium-high heat until deeply golden brown.

The sprouts are then cooked again for 1-2 minutes on the other side. White wine and butter are added, and the mixture is seasoned with salt and pepper. The pan is allowed to reduce, and the Brussels sprouts are glazed. They are served in a dish with freshly grated Parmesan Reggiano and finely grated black truffle.

The second recipe is a butternut squash and roasted pear bisque. Butternut squash and pears are placed on a baking sheet and tossed with olive oil and salt and pepper. They are roasted for 25-30 minutes, turning once halfway through, until tender and caramelized. While the vegetables are roasting, onions, carrots, celery, and garlic are sautéed in a large pot with olive oil and butter until softened.

Cinnamon, nutmeg, and thyme are added and cooked until fragrant. Roasted squash and pears are added to the pot, and vegetable stock is poured in. The mixture simmers for 10-15 minutes, melding the flavors. The soup is then blended until smooth, and passed through a fine-mesh strainer for an extra refined texture. Heavy cream is stirred in, along with maple syrup to taste.

Additional seasonings such as salt, pepper, and nutmeg are adjusted as needed. If needed, a little more vegetable stock is added to achieve the desired consistency. The bisque is served in warm bowls, garnished with toasted pumpkin seeds. This recipe serves four to six people.