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All about that Squash

Sing it with me people…. ‘Because you know its all about that squash, bout that squash, no Root Veg…’

I don’t know why people are intimated by Squash. Is it because its almost impossible to cut and you don’t want to chop off a finger? Or because it was one of the first foods you ate as a babe all pureed and flavourless? Regardless, its an amazing winter vegetable that is crazy cheap and ya, it has carbs but the good kind ( well the better kind then white bread for example) . We’re going to jump into the world of squash and cooking techniques to make this a staple in your kitchen.


Tempura Delicata Squash Salad with Roasted Maple Glazed Acorn Squash, Arugula, Toasted Feta Cheese, Spiced Pumpkin Seeds drizzled with a Maple-Miso Dressing

Butternut Squash Risotto with a Parmesan and Squash Puree, Butter and Thyme Sauteed Squash pieces and Chive Oil

No-Bake Pumpkin Cheesecake in a Jar with a Gingerbread Crust

Don’t be THAT person, show up prepared! We have a few requirements to ensure you have a great class

  1. Closed toed shoes: Maybe not stiletto’s ( you’ll be standing and working so be comfy and safe)

  2. Tie back hair: Bring on the man bun (its beautiful and lush but we don’t want to eat it. Shake out your gorgeous mane when you sit at the dining table to enjoy dinner)

  3. Remove large jewelry: You fashionista you, (imagine your necklace falls in the sauce or your bracelet gets stuck on that pan and tosses it on the ground…I’ve seen both. It happens and it’s no good, so lets avoid it)

  4. WASH YOUR HANDS: Vigorously and often (I know you’re going to want to take pics of your amazing creations and family/friends/partners working and we LOVE that. Snap the pics, post on instagram and then wash your hands and get back into it, the food is not going to cook itself people)

  5. You can’t eat what?: Oh, you poor soul (please let us know of any allergies or dietary restrictions before the class. We can accommodate almost anything as long as we know about it ahead of time. Give us a quick call when you book or a few days before and we’ll work it out)

  6. Im STARVING: Just don’t be hangry ( you’ll have lots to eat in during our Hands-on classes so bring your appetite)

Hands-On Cooking Class: All about that Squash
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Earlier Event: December 7
Oh Ciao Pasta, Ti Amo!