Divine Dinner November Menu

Butternut Squash Souffle

Serves 4 

Active time: 20 Minutes 

Total Time: 1 hour 30 minutes 



One medium sized butternut squash, seeded & halved 

2 pasture raised eggs, beaten 

2 Tbsp crème fraiche 

Salt & pepper to taste 

1 Tablespoon unrefined maple syrup (optional) 



Preheat oven to 400 

Roast the butternut squash on a parchment lined baking sheet for one hour 

In a small bowl combine eggs, crème fraiche, maple syrup, salt, and pepper.  

Scoop roasted butternut squash into a large bowl. Slowly whisk in egg mixture until completely combined.  

Reduce oven to 375 

Pour Butternut squash into baking dish, and return to the oven for 10-15 minutes or until the top is lightly browned. Serve immediately  

Bacon Brussel Sprouts With Cranberries

Serves 4 

Active time: 15 minutes 

Total time: 1 Hour 



1 pound of brussel sprouts, halved 

5 strips of pasture raised sugar free bacon , sliced into 1 inch strips 

2-3 tablespoons of lard, tallow, or ghee 

1/2 cup of fresh cranberries  

1/2 cup of balsamic vinegar, reduced by 1/2  

Salt + pepper to taste 



Preheat oven to 375 degrees F (you can bake these at the same time as the chicken) 

Lightly brown bacon in a skillet, melt lard in the pan towards the end 

In a large bowl combine brussles, bacon, melted fat, salt, pepper, and cranberries. Toss until thoroughly coated in fat. 

Bake sprouts on a sheet pan, or baking dish for 45 minutes until golden brown and crispy. Serve with balsamic reduction 

Fennel + Orange Braised Pork Shoulder

4 Servings 

Active time: 35 minutes 

Total time: 4-5 hours 



- bone in pork shoulder 

- 1 ½ cup beef or chicken bone broth  

- 1/2 cup organic dry red wine

- ½ teaspoon of black peppercorns 

- 1 large orange, juiced 

- 3 cloves of garlic 

- 1 fennel bulb, cut into 1/8 wedges 

- 1 yellow onion, cut into 1/8 wedges 

- 2 large carrots, quartered 

- 2 tablespoons of ghee (tallow, lard, or duck fat will also work) 

- Salt to taste 



Preheat oven to 300 degrees F.  

Using a medium sized bowl, combine bone broth, and orange juice. Set aside. 

Heat the ghee over medium/high heat in a large dutch oven. The pot should be very hot, but be careful not to let the fat smoke. 

Pat the shoulder dry, and season them with salt and pepper. Place the shoulder into the hot fat to sear the outside until they have caramelized. Rotate the shank until all sides are a golden brown. Remove the meat from the pot and place on a plate nearby.  

Reduce heat and carefully add the carrots, onion, and fennel. Cook th vegetables for about 5 minutes until they start to caramelize.  

Add the garlic the last 30 seconds or so, stir into the vegetable mixture. 

Deglaze the pan with the wine, then add the broth and orange juice mixture. 

Return the shoulder to the pot, cover and place in the oven for about 3 hours. The shoulder is finished when the meat falls away from the bones. 


Bone Broth Reduction Sauce (optional) 

Remove shanks from the pot, and place on a clean plate. 

Strain remaining contents, and discard the vegetables. Pour the liquid into a gravy separator. 

Return the liquid back into the dutch oven over high heat. Be careful not to pour the fat layer back in. 

Reduce until the sauce is thick, and clings to the back of your spatula. 

Finish with a pat of butter and creme fraiche, or heavy cream. 

Pour over meat, and serve!