Kitchen Club: Week 1 // Oct 17

Our first Kitchen Club was all about squash. We sipped wine, butchered a squash or 5, and made all sorts of tasty, roasty, spiced and seasoned squash. Thanks to Corey Pressman for showing us some delicious new ways to cook this ubiquitous fall veg. I know what I’ll be eating for dinner this weekend!

Roasted Butternut Squash 1.0

1. Butcher and peel one butternut squash. Cut into large chunks.

2. Spread on a baking tray and drizzle with a generous amount of olive oil, salt and pepper.

3. Roast for about 20 minutes (until soft but not mushy) at 400 degrees.

4. Take out of the oven, scrape into a large bowl, and toss with chopped pecans and a few spoonfuls of Sweet Heat spice blend*.

Sweet Heat Spice Blend (from the Acadiana Table Cookbook)

• 2 tablespoons light brown sugar

• 2 tablespoons ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon chili powder

• 1 tablespoon sweet paprika

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• 1 teaspoon ground ginger

• ½ teaspoon. cayenne

• ½ teaspoon turmeric

• ½ teaspoon ground cloves

Combine all ingredients in a bowl, mix. Transfer to an airtight container and sprinkle on anything and everything (roasted carrots are

Roasted Butternut Squash v2.0

Follow first three steps from version 1.0.

Transfer to large bowl, drizzle with maple syrup (2 tablespoons) and curry powder (2 teaspoons).