There’s much more to pumpkin than just pie! In this class, you'll learn how to transform your fall décor into delicious, mostly savory dishes. We will cover how to break down and cook a whole pumpkin, including its seeds. You'll discover when to peel the pumpkin and when it's not necessary, as well as how to distinguish between different varieties of pumpkins and squash to choose the right one for your recipe.
We'll explore the history of pumpkins in North American cuisine and their nutritional benefits, focusing on ways to cook pumpkin without relying on pumpkin spice. You will have the opportunity to practice incorporating pumpkin into a variety of savory and hearty dishes.
Don't worry; we'll also answer your questions about baking with pumpkin and share our favorite sweet and savory uses for it! Chef Laura will provide tips on how to extend the shelf life of pumpkins so you can enjoy the fresh, non-canned variety all year round.
Menu
- Pumpkin Wontons in Sichuan Chili Oil
- Caramelized Pumpkin & Kale Salad with Roquefort, Hazelnuts, Cranberries, and Cranberry Vinaigrette
- Half Whole Wheat Pumpkin Loaf
- Pumpkin Gnocchi with Sage Brown Butter Sauce
- Tamari and Ginger Roasted Pumpkin Seeds
The class will include demonstrations, hands-on activities, and tasting opportunities.