October is one of my favorite months in the Pacific Northwest, with its shorter days, crisp air, and sudden abundance of earthy roots, winter squash, and apples. It’s the season when food leans into comfort—warm, golden, and a little indulgent. This dish brings it all together: the sweetness of roasted delicata squash, the silkiness of parsnip purée, the savoriness of a perfectly seared pork chop, and the nutty richness of brown butter pecan sage leaves. To brighten things up, I add a spiced apple chutney that’s tart, sweet, and fragrant with allspice, cinnamon, and clove, which cuts through the richness and ties the whole plate together.
Parsnips often get overlooked, but they’re the unsung heroes of fall cooking: sweet, starchy, and perfect for a smooth, velvety purée that anchors the dish. Delicata squash, with its edible skin, roasts up caramelized and nutty with just a touch of maple. Then there’s the star: the almighty bone-in pork chop, seared golden-brown and juicy, finished with rosemary and garlic. The chutney, scattered pomegranate seeds, and crispy sage bring color and vibrance, making the plate as beautiful as it is comforting.
It’s a dish that feels festive and elegant, yet it’s simple enough to cook at home on a cool October evening.
Seared Pork Chop with Parsnip Purée, Roasted Delicata Squash, Brown Butter Pecan Sage, & Spiced Apple Chutney
Recipes by Chef Matthew Boudousquie
Photograph by Anne Godenham
SEARED PORK CHOPS
Ingredients
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 2 garlic cloves, peeled and left whole
Instructions
-
Season chops with salt and pepper and sear in oil along with rosemary and garlic, 4–5 min per side, until a meat thermometer inserted into the center reads 145°F inside. Rest.
Photograph by Anne Godenham
PARSNIP PURÉE
Ingredients
- 1 pound parsnips, peeled and roughly chopped
- 1 Yukon Gold potato, peeled and roughly chopped
- 2 cups stock (chicken, beef, or veggie)
- ½ cup cream
- 2 tablespoons butter
- ½ teaspoon nutmeg
- Salt, to taste
Instructions
-
Simmer parsnips and potato in stock until soft, then blend in a food processor or blender with cream, butter, nutmeg, and salt.
Photograph by Anne Godenham
ROASTED DELICATA SQUASH
Ingredients
- 2 Delicata squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt & pepper to taste
Instructions
-
Slice squash in half and deseed with a spoon, then cut into ¼ to ½ inch and coat with oil, maple syrup, salt, and pepper. Roast at 400°F for 20–25 min, until fork-tender.
Photograph by Anne Godenham
APPLE CHUTNEY
Ingredients
- 3 apples, peeled and diced
- ½ red onion, diced
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- ¼ cup raisins
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon clove
- ¼ teaspoon nutmeg
- ¼ teaspoon all spice
- Pinch red pepper
- Salt, to taste
Instructions
-
Simmer apples, onion, vinegar, sugar, raisins, and spices until thick (potato masher is your friend). Taste and add salt.
BROWN BUTTER SAGE
Ingredients
- 4 tablespoons unsalted butter
- 1 cup pecan halves
- 8–12 sage leaves
- ½ cup pomegranate seeds
- Parmesan, freshly grated
Instructions
-
Melt butter over low heat and add pecans, watching carefully to keep it from burning, until solids begin to brown and smell nutty. Add sage leaves and fry until crisp.
Photograph by Anne Godenham
ASSEMBLY
On a base of parsnip purée, place a pork chop and spoon over chutney—set squash on the side. Finish with crispy sage, pecans, Parmesan, a drizzle of melted butter, and pomegranate seeds.
Photograph by Anne Godenham
Meet Chef Matthew
I’m Chef Matthew Boudousquie, a New Orleans native who has called Bellingham home on and off since childhood. My journey in hospitality started in Louisiana and Georgia, flourished here and on Orcas Island, and led me back to New Orleans before returning to the Pacific Northwest for good. My love for farm-to-table cooking runs deep, and I’ve been fortunate to build relationships with local farmers and fishers who shape my approach to food.
These days, I’ve embarked on a new adventure—real estate—partnering with my wife, Kerri, as brokers with Compass Real Estate. While I’ve stepped away from restaurant kitchens, my passion for food remains strong. Now, I focus on teaching, consulting, and offering exclusive private chef services. You can find my cooking classes at the Community Food Co-op, or reach out to talk about food, sourcing ingredients, or even real estate—I give both the same level of detail and care.
chefboudousquie@gmail.com | matthew.boudousquie@compass.com
@chefboudousquie | @pnw.compass
Until next time, happy cooking!
