Friendships, and a surprising squash win
Fall flavors, and a misstep that turned into a hit
Meyer lemons!
Testing, testing…Squash & Mushroom Bread Pudding. Look for the recipe in a future newsletter.
Hello!
Last week, I taught a private cooking class to celebrate a wonderful woman’s 40th birthday. She gathered 13 friends from all over the country, and the energy in the room was incredible. I once read that there’s no substitute for old friends, and after seeing them in action, I couldn’t agree more. From good-natured teasing and inside jokes to hilarious competitions, the group was an absolute delight.
With a variety of dietary needs—vegan, gluten-free, and low FODMAP—I had a chance to dive into both my dietetics training and culinary expertise as I designed a special menu just for them. Since several guests were flying in from out of state, I created a dinner centered around California’s fall produce. It’s harvest season here, and I’m constantly inspired by all the beautiful ingredients available this time of year.
One crowd-favorite dish from that night was Miso Roasted Squash with Wild Rice and Arugula despite having a bit of a roasting snafu. The ovens at 18 Reasons run super-hot, and I mistakenly forgot to adjust the roasting time, leaving one pan charred and the other over-cooked. But in a funny twist, that turned out to be a boon. The higher sugar content of honeynut squash, combined with maple syrup, resulted in a layer of caramelization that went from “done” to “deliciously charred” fast. As the staff and I picked through the salvageable pieces, we found ourselves going back for more… and more.
The guests loved it too, including one skeptical French guest who had been a bit dubious about the menu. I wish I had filmed the look of delighted surprise that crossed his face when he tried a piece. We bought more squash to serve, but also plated the charred pieces, and they were a hit! Sometimes those little accidents turn into the most memorable flavors.
That recipe was originally developed to use farro instead of wild rice, gochujang instead of miso, and the more common butternut squash. I’m attaching this original version and it also has my recommended tweaks and substitutions.
If you’re excited about more fall vegetable goodness, join me for my next public class: High Voltage Vegetables: Autumn Edition! This menu is a love letter to fall produce and is perfect for holiday dinners and cozy gatherings. Check out the lineup:
Autumn Panzanella
Shiitake Faux Meatballs with Mustard Greens Salsa Verde
Gochujang Roasted Squash with Wild Rice and Herbs
Pumpkin & Persimmon Crumble Bars
What autumn vegetables are you most excited about? Any veggies you’d like to see featured more? Hit reply to let me know—I’d love to hear from you!
XO,
Marie
Gochujang Roasted Butternut Squash with Farro and Arugula
There are so many ways to riff on this one, which is part of its appeal.
Perfect for holiday tables
UPCOMING CLASSES
You can find the full list of upcoming classes HERE
High Voltage Vegetables: Autumn Edition
November 20th, 6-9:30pm
Bang! Pow! Zap! Register and learn how to make dishes that feature autumn’s bounty with the flavor turned up to 11.
Festive Fungi
December 4th, 6-9:30pm
Want to impress the pants off of your party guests with your culinary prowess?
This class is aimed at the person who wants shroomy recipes that are ideal for party appetizers and holiday dinners. Recipes that can be done ahead of time, allowing you to enjoy your party instead of futzing over lumpy gravy.