Kabocha + Delicata + Spaghetti + Butternut = Squash Week!

Let me translate for those of you who are new to the world of Winter Squash. Kabocha squash smells like cucumber when you split it open! It is bright, refreshing and even sweeter than Butternut squash. Delicata squash is another winter squash variety but less sweet than Kabocha. It has a nutty, creamy smooth texture. Spaghetti squash and Butternut squash are a bit more mainstream so I'll leave that information up to you to research!
This week the students amazed me with a goat cheese-squash terrine, incredible squash tacos and transformed our desserts into some the most beautiful dishes of the quarter...

Here is our pictorial menu from week four at the restaurant!

Delicata Squash

Kabocha and Delicata Getting Ready for the Oven

Course One-View One

Course One-View Two!

House-made buckwheat crackers, coconut-squash jam, pomegranate-cherry coulis and squash terrine with honeyed cream and goat cheese layers.

Curry-Squash Table Side Soup with Yuzu Gremolata and Pomegranate

Squash Tacos with House made Corn Tortilla, Silky Avocado and Verde Salsa

Squash Tagine with Date Couscous and Naan

Cardamon French Toast with Hazelnut Gelato, Candied Squash and Coconut Caramel

Vanilla Braised Pineapple with Rice Pudding, Thai Basil Gelato and Chocolate-Dipped Squash 

Dehydrated Squash + Spice Grinder = Dust!

Squash Dusted Thai Basil Gelato

Mmm, Scraps!