Twist on traditional Thanksgiving sides

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By Chloe Nordquist By Chloe Nordquist

Valley chef and restaurateur Kevin Binkley mixed it up this Thanksgiving with an unusual take on traditional sides.

"Some are traditional, some are untraditional, but definitely Thanksgiving themed," Binkley said on his dishes.

Kevin's newest restaurant is Bink's at The Shops at Hilton Village in Scottsdale.

Bink's will be serving Thanksgiving Buffet on Thursday, Nov. 27. The buffet will take place from noon to 6 p.m. The meal is $50 per adult and $18 for children under twelve.

For more information, visit

Roasted Butternut Squash
1 each 2-3# butternut squash
1 small bunch of fresh sage (8 each fresh and 8 each fried until crispy)
3T canola oil (any neutral oil)
1 each lemon
1/8 cup of chopped roasted pecans
1/8 cup dried cranberries
1/8 cup pure maple syrup
1/8 cup browned butter (butter cooked until the milk solids are golden brown in color)
Kosher salt as needed

-Split the butternut squash in half (long ways), scoop out the seeds with a spoon.
-Use 1T of the oil to rub on the cut face of the squash, season with salt.
-Lay down parchment paper (or foil) on a baking sheet.
-Place 8 ea large sage leaves on the baking sheet, and then place the squash cut side down on top of the leaves.
-Roast the squash in the oven at 350 degrees until tender to the touch (roughly 45-60 minutes)
-When done, allow to cool until they are manageable to touch. Scoop out the flesh of the squash leaving behind all skin (try to leave the flesh in large chunks)
-Sear the chunks of squash in a large skillet using the remaining oil. Once they are browned remove from the pan and put in to a baking dish that you would like to serve it from. At this point you can hold it at room temp for an hour or two, or cold until shortly before you would like serve it)
-Stir together the browned butter, maple syrup and a little salt. Pour this over the squash and heat in the oven until piping hot.
-To finish the squash, sprinkle over the pecans, cranberries, and fried sage leaves. Then top with a little fresh lemon zest (use a micro plane)