October is one of my favorite months, not only because it’s fall but because of all the fun fall foods! This month’s class theme was pumpkins and squash. We made a delicious pumpkin-apple ginger soup using bright orange sugar-pie pumpkins; we roasted and seasoned acorn squash and used them as bowls for the soup; and I taught the class how to roast spaghetti squash including removing the strands and pairing it with a cauliflower, parsnip sauce with basil. This was a nice change from the usual tomato sauce that it generally usually paired with
The menu was delicious and healthy and of course, gluten-free! And a bonus, many of these recipes, including the signature drink can be made ahead.
One tip I want to share, especially with the tough outer skins of spaghetti squash-score the squash with a sharp knife lengthwise and microwave for two minutes. This quick step helps soften the skin so you use less muscle power trying to split it in half.
The class itself was action packed but we took time to enjoy our pomegranate-apple cider spritzers and my incredible wine partner Pegasus Wines provided the wines for the evening. A perfect Sunday afternoon all around!
