Butternut, Delicata, Kabocha…Oh My! How to Cook With Hard Winter Squash
Sunday | September 26, 2021 | 11:00 am — 12:30 pm
Beloved but intimidating, hard winter squashes usually have shades of orange, yellow and red flesh with seeds and pulp. They can be challenging to cut open and sometimes so large, how could a regular family possibly eat the entire thing?!
Fear no more! Chef Alison is here to walk you, through the wonderful variety of hard winter squashes – when to eat the skin, how to cut them open, scrape the seeds, how to use the pulp, and more. She will go through a few cooking methods like roasting, pressure cooking, boiling, and stuffing! This is an online workshop!
Chef Alison Mountford is the founder of Ends + Stems, a meal planning service with the goal of creating meals that have a meaningful impact on your life and your planet. A graduate of the San Francisco Culinary Institute, Chef Alison is passionate about helping others reduce their food waste by sharing meal planning, shopping, cooking and storing techniques.Visit Event Website >>
Event Email: firstname.lastname@example.org