Food Talk + Functions
Autumn on a Plate: Roasted Fall Squash

Roasted Fall Squash over Smoked Butternut Puree with Pickled Spaghetti Squash, Toasted Hazelnuts, Pumpkin Seed Oil and Frisee

The weather outside may be frightful, but this dish is still delightful. And as long as we have roasted fall squash, it can’t be winter yet, right?

Chef Jeremy Webb created this appetizer to showcase the glorious fall flavors coming in from Wayside Produce. It’s nutty, sweet, and smoky with a hint of bitter, like the last campfire of the season.

Delicata and acorn squash, the stars of the show, are roasted with a little Virginia maple syrup. “It brings out a deeper caramelization,” Jeremy says.

Butternut squash is likewise roasted, then smoked in the oven with smoldering wood chips before being pureed with maple syrup and cream. Meanwhile, roasted spaghetti squash gets carefully scooped to keep the strands long, then submerged in a basic pickling liquid of seasonings, vinegar and sugar.

Even the squash seeds get to join the party, combining with hazelnuts to be toasted and ground for a crunchy topping.

Hurry in and celebrate fall with us one more time!

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