1. Put squash on top of sage leaves and roast in a 350 degree oven until soft. Be sure to put a silat or parchment paper down first so that the squash doesn’t stick to the sheet pan.
  2. Peel while still warm and pass squash through a ricer.
  3. Meanwhile, cook potatoes in boiling water until done. Strain and pass through a ricer.
  4. Combine potato and squash.
  5. Lightly brown butter in pan and then combine with squash/potato mixture.
  6. Season to taste.


  1. Clean outer leaves from sprouts and remove bottom core.
  2. Slice very thin on a mandolin or with a very sharp knife.
  3. Saute in butter and canola oil until soft.
  4. Finish with hazelnuts, lemon zest and chili flake.
  5. Season to taste with salt and pepper.


  1. Sear lamb rack over medium-high heat on the stove top.
  2. Rub with Herbed Coffee Rub – more for racks, less for chops.
  3. Roast in a preheated 375 degree oven to desired doneness – racks will take about 20 minutes and chops will take about 15 minutes for medium rare lamb.


Butternut Squash Puree

  • 3 lbs butternut squash, sliced in half lengthwise and seeds removed
  • 1 bunch sage
  • 5 lbs russet potatoes, peeled and quartered
  • 1 oz unsalted butter

Sautéed Brussels Sprouts

  • 1 lb brussels sprouts
  • 1 tbs unsalted butter
  • 1 tbs canola oil
  • 2 tbs chopped hazelnuts
  • 1/2 tbs lemon zest (about 1/2 a lemon)
  • 1/2 tsp chili flakes
  • salt and pepper to taste

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