No, no, not a bit.
It's a good thing we have a
chef right now if you're hungry,
because first up this morning,
the big Turkey holiday might be over.
But that doesn't mean there aren't
lots of other delicious winter
dishes that we can make right now.
Here to show me one using squash
is Maggie Trujillo from heirloom.
Thank you so much for being here.
Thank you so much. I love squash.
I know not everyone does, but if.
And if you don't,
I think that you're gonna love
this recipe for first of all,
for those who don't know,
tell us all about heirloom
so heirloom. The farm Table restaurant
located right outside of Pike
Place Market about one block down
featuring a local produce and and
a beautiful views of the sound.
See I love that. I love when you use
local produce and it's seasonal. Yes.
And that's what squash is all about.
That's what we're talking about
at this time of year. And we have,
we are like are we like the mushroom
capital of Seattle. It's kind
of crazy. We get so many types.
We have a lot of cultivated
and then foraged mushrooms.
So here we've got some beach mushrooms,
my talkies. Mention trolls.
Ohh. OK, nice little combination
of forage and cultivated, so
I love it. Alright, so we
now how do we get started?
OK, so we've got our butter and olive
oil in a saute pan already. I'm going
to go ahead and add that to the pan.
And how many mushrooms would you
say cause I every time I pass by I'm
at the at the fancy grocery store.
I'm always like ohh I'm intimidated by
that and they're kind of expensive. But
how many mushrooms do we need for this
dish if we're making it probably if
you're making it for if you're gonna
stuff 2 squashes in half and four pieces
I I would say if you have maybe like.
Half pound of mushrooms,
that should be plenty. OK. So.
And then you can just get a nice combination.
I always like going down to Pike Place
Market. They have a really good choice.
We also have some great foragers that
we work with at heirloom and Aqua.
I'll just say a runaway.
I'll just keep that one.
You know what I love for a mushroom is
that it has almost like a meaty texture. Yes.
And so if you don't feel like eating meat,
you can eat that.
You want to cut the onion
now that would be fantastic.
So we're going to add some shallot
and garlic and just a moment.
And nervous also a little doing this right.
Ohh you're doing great.
You just gotta remember
fingers back, thumb back.
OK. Yes ma'am.
So a little shallot garlic and
then we're gonna pitch pick some
sage and thyme and just give a
little rough chop on that as well.
I like to have my squash
pre roasted for this.
Delicate is fantastic because you can
really use for me to put this in there.
Yeah that'd be great.
You can really eat most of this gourd
and so you just take the ends off,
split it after you. Crushed it.
Scoop out the seeds and I
like to do a nice pair roast.
So oven at about 350 degrees.
Just season it with a little bit
of olive oil and if you have,
you can get a little like dried Curry
powder from your local grocery store,
little salt and throw a little time
spring in there while it's roasting.
I forgot
to ask you how you wanted your garlic.
Ohh. Just sliced as well.
Just keep it easy peasy, OK easy peasy.
Lemon squeezy can do that.
I can try it. I can certainly try.
They did not do a very good job on that.
I was scared about the fingers and the thumb.
Ohh yeah, but that's a really good point.
My mom always used to say that. So
we're just going to saute that. Start well.
That in the herbs once they're chopped.
But we've got a couple of minutes on
that because I always like to kind of add
those a little bit more fresh at the end.
Hmm. Ohh. That makes sense.
So that you really get that fresh forward.
Is this enough, do you think? Yeah,
that should be great. OK. So time as well.
Five. Yeah, 5 leaves is worth.
Yeah. And I love sage. You know,
I love cooking with sage this time of year.
It just feels so fragrant and so seasonal
right now. It's the smell of it.
It gets really nutty smelling with
when you do the caramelized butter
with it, which is really great.
You know I love love,
love that one of my favorite things
is a brown butter sage sauce.
Ohh yeah. And this is is giving
me all the vibes of that.
So I'm ready to eat
well and that's what you can do.
You can actually brown up your butter
or brown up some sage for garnish
and a little bit of brown butter
and it's really nice and crispy and
you can add that to finish your dish
and just it's like a really simple
thing you can do at the end that
just makes you look like a pro. Look
at that. You added cranberries
and pepitas, cranberries
and a little spice papitas.
I again just kind of part
toasted those with a.
The light seasoning,
you can use your dried Curry powder,
a little salt, little olive
oil and then we're just gonna
make this really nice mix
feel like you're really down
on the garlic. Ohh you're good.
This is great. It's good
because it's rustic. So
yes, I I cut a rustic, rustic
garlic. Well that's the nice thing
about this is, I mean I like to
do bigger cuts on my mushrooms and
really show off the the shape of each
one so you're not totally breaking
them down to find little chopped.
That's a really, really
good point if you're going to get the
cool looking mushroom. Yeah, don't mince
it. Yeah, show it off.
Just cut a couple slices
of it after you clean it.
I love that. So once we cook it,
we're just gonna load it into
our our little vessel here.
So we've got some some squash
that's already been roasted.
I like to make a lemon thyme, chef.
So I take the herb lemon thyme and a
little bit of citrus zest and just kind
of mix it up with some goat cheese.
And then it's really fun because
we it's just a nice little cheese
that you can put inside your squash.
You know if you're vegan you can
obviously omit the butter and.
Just do more of like a vegan
cheese with this,
which would be great in olive oil.
So you can really make this your own.
You can use your make it to however you want.
Yep. And either way,
I mean this is a meal, right?
This isn't a side dish.
I can eat this for my Monday
night dinner, which is,
I think, exactly what I'm
going to be doing tonight.
But you could
show off. I mean, you can take it,
you can get a nice nice vessel for it.
And it's a great side if you're going to
a potluck this this holiday season. Yes.
Or you can make it the feature and just
played it up and have it be beautiful. So
love that. So once you put everything
in there. Go back in the oven. Yeah.
I like to give it just a
little light roast in the oven.
Just the the squashes already been roasted.
I like to add the cheese while it's warm,
so that's good. It's kind of melting.
Your mushrooms are hot,
so really just a couple of minutes.
You don't wanna lose all your beautiful
colors that you've got here. Ohh.
So if you, the more you cook it,
the more that color will leach out.
Yeah. And then you can just go ahead
and put it up and have a beautiful,
beautiful fall winter squash dish.
And then the other thing is,
is I like that we've kept the
skin on the squash and that
just kind of adds to it, right?
Yeah. Well, and I think that's one of my.
Things I love the most about
delicata squash is that the that
almost the whole squash is edible.
I mean, you could even roast
off the seeds and eat them.
But that's the only part I removed
from that was just the seeds.
And you can enjoy the whole thing.
It's healthy, delicious, so delicate.
Is so beautiful.
In that way you can enjoy the whole thing.
I have the best job in the world.
Literally. This is so good.
Thank you. This might be my one
of my new favorite recipes.
And really not that hard.
And really just so lovely.
It's so pretty. Thank you.
Tell us about while I eat this
because now I want another bite.
And much breakfast.
What other dishes you have
both at heirloom and alpha
at heirloom and Aqua Aqua,
we feature a bit more seafood driven,
but we also really love to enjoy each season.
So fish dishes that were paired with things,
you know highlight mushrooms,
highlight squash while they're in season.
I've got some pink rose there,
Lucy Rose apples, which are really fun,
slice into them and they have
like a really pretty pink center.
Ohh, nice,
which is gorgeous this time of year.
So just kind of featuring what's in season,
really celebrating we get those.
Radishes from town sustainable farm.
So just so
pretty. I like how you
have all this together.
So you could almost use this as a
decoration in the kitchen, right?
That is how I decorate, actually.
Wow. Just take the
veggies and the fruits
and really nice dishes.
Get some couple nice liquorice pieces
and show off, you know, I mean,
that in itself is beautiful. So
it's fantastic. I love that.
How fun. Yeah. Ohh. My gosh.
Thank you so much, Maggie.
This has been delightful.
This is such a delicious dish.
I guarantee you we're gonna add
this into your staples of of cooking
for weeknight dinners because.
Honestly, it was pretty easy to make.
Ohh thank you.
Except for my sad shopping.
Sorry about that.
Sorry about my sad chopstick
rustic chopping, alright.