Roasted Delicata squash with smoked beet puree, sherry gastrique and spiced pumpkin seeds

This is a variation of a recipe from my book, and one of the most frequently requested dishes when I was the Chef at 99 Park in Bellevue

Delicata Squash:

• Wash and halve the long way (leave the peel on).
• Remove seeds, then cut into half-moons, about the width of a finger.
• Season with a blend oil, salt, and pepper, then roast until done, yet still slightly firm

Smoked Beet Puree

• Wash, peel, and quarter beets.
• Season, then roast or boil beets until tender.
• Once soft, either smoke in a smoker, or continue to next step (using liquid smoke)
• While still warm, puree in a blender while adding pats of room temperature butter until smooth.
• Add liquid smoke (a little goes a long way), season to taste, then pass through a chinois or strainer.

Sherry Gastrique

• Measure out one part granulated sugar, one part sherry vinegar, and one part water.
• Boil water and sugar until water has evaporated.
• Lower the heat to medium-low, and carefully allow the sugar to caramelize to an amber brown.
• While over the heat, add the sherry vinegar and allow to bring back up to a boil.
• Once homogenous, remove and allow to cool completely at room temperature.

Spiced pumpkin seeds

• Toss pumpkin seeds with blend or olive oil, salt, pepper, and chili powder.
• Roast at 275 until crunchy and slightly browned (about 15 minutes, depending on oven)
• Remove and allow to cool completely.

Optional garnishes:

• Parmesan or grana Padano
• Micro greens
• Pomegranate seeds
• Seasoned chevre

About me:

Growing up in Seattle, I was fortunate to experience a culinary melting pot that would shape my future in ways I never imagined. As a child, my appetite for variety was insatiable, and this early exposure to diverse cuisines sparked a passion that would define my life's path.

My love for cooking began at home, where I'd often attempt recreate dishes I'd tasted around the city, always adding my own flare. The kitchen became my playground, and I constantly pestered my parents to invite guests over so I could showcase my culinary experiments.

But the true cornerstone of my culinary education was my family. My mother and grandmothers, all talented cooks, took me under their wings. To this day, my mom remains the best cook I know. Her influence extends far beyond the kitchen—she taught me not just how to cook, but how to be a good person, to treat everyone with respect, and to be a man of integrity.

Despite my passion for cooking, I initially resisted the idea of making it my profession. I worried that turning my hobby into a career might diminish my love for it. Instead, I dreamed of becoming a pilot and explored various career paths after school. However, none of these endeavors ignited the same spark as cooking did.

Finally accepting my life calling, I enrolled in culinary school in Oregon. This decision marked the beginning of a journey that would lead me back to Seattle after a decade away.

After returning to Seattle, I immersed myself in the vibrant and growing culinary scene. Pike Place Market became my second home, where I spent many hours exploring produce, conversing with vendors, and soaking in the atmosphere that makes Seattle's food culture so unique.

My dedication paid off when, at 27, I landed my first executive chef position in the world of haute nouvelle cuisine. I went on to helm some of the Northwest's most notable restaurants, constantly pushing myself towards Michelin stars and James Beard awards.

Everything changed with the birth of my son. Suddenly, my priorities shifted, and I found myself at a crossroads. The demanding hours of restaurant life meant missing precious moments of my child's early years. I knew something had to change.

An introduction to Harbor opened a new door. I transitioned from the high-pressure world of fine dining to Chef Consultant for a Broadline Distributor. Now here I am 6 years later a position that allows me to combine my passion for cooking with my desire to help others in the industry.

At 40, I've managed to find an unexpected but deeply satisfying balance. I still get to do what I love—cooking for others, sharing my passion, and helping fellow chefs overcome challenges and achieve their dreams. But now, I can do all this while being the father and husband I've always wanted to be to two great kids and an amazing wife.

Perhaps the most rewarding aspect of my current role is being part of a company that truly values relationships, not just with customers but with employees as well. It feels like being part of one big family, where I know I can count on any of my teammates for support.

Looking back, I could never have imagined this is where life would lead me. But now, I can't picture it any other way. My journey from a curious kid in Seattle to a fulfilled chef and father has been an unexpected but beautiful adventure, proving that sometimes the most satisfying paths are the ones we least expect.

Reach out: Derek.Bugge@harborfoods.com