Ep 12. Squash N' Pumpkins

The Kitchen is back with another exciting episode as the co-hosts welcome the fall season with a special episode that focuses on the classic autumnal vegetables of squash and pumpkins. In this episode, the co-hosts will showcase their talents in preparing delicious dishes using these seasonal vegetables and turning your fall menus into a feast for the taste buds.

The episode kicks off with the co-hosts discussing the different types of squash and pumpkin varieties available in the market and the best ways to cook them. From the creamy kabocha squash to the nutty butternut squash and the versatile pumpkin, the co-hosts will demonstrate how you can use these vegetables to create stunning dishes with minimal effort.

First up is Katie's recipe for an easy and flavorful Squash and Chorizo Hash. Using cubed butternut squash and chorizo, Katie creates a colorful skillet dish that's perfect for brunch or dinner. The dish is topped with a runny fried egg and a sprinkle of chopped cilantro, giving it a burst of freshness and flavor.

Next, Jeff takes over the kitchen to create his own unique take on a pumpkin soup. Using canned pumpkin puree, Jeff adds a touch of earthy sweetness with maple syrup and a hint of spice with ground cinnamon and black pepper. He finishes the soup off with a dollop of crème fraîche and a sprinkle of crispy fried sage, giving the soup a creamy and crunchy texture.

Sunny then shows us how to make a perfectly crispy and golden Squash and Pumpkin Tempura. Using a simple tempura batter and slices of both squash and pumpkin, Sunny fries them up until they are perfectly crispy and golden brown. She serves the tempura with a tangy dipping sauce made with soy sauce, rice vinegar, and honey, giving the dish a perfect balance of sweet and salty flavors.

Finally, Geoffrey rounds out the episode with a mouth-watering Pumpkin Cheesecake. Using a classic cheesecake recipe, Geoffrey adds a layer of pumpkin puree and spices like cinnamon, nutmeg, and ginger to give the cheesecake a warm and comforting flavor. The cheesecake is topped with a homemade caramel sauce and a sprinkle of toasted pecans, making it the perfect dessert to end your fall feast.

Throughout the episode, the co-hosts also share their tips and tricks for cooking with squash and pumpkins, from how to peel and cut them easily to how to roast them perfectly. They also discuss the nutritional benefits of these vegetables and how they can be used in a variety of dishes beyond the traditional soups and pies.

Whether you're a seasoned chef or a beginner cook, The Kitchen's Squash N' Pumpkins episode is sure to inspire you to get creative in the kitchen and embrace the flavors of the fall season. So, grab your apron and your favorite kitchen tools, and get ready to cook up a storm with these versatile and delicious vegetables.