What’s your go-to winter squash? Mine used to be acorn, because, unlike butternut squash, you can eat the skin.

But now that I’m older and a bit kitchen-wiser, it’s delicata squash. It cooks quicker and has a more delicate, edible skin than acorn squash. If your favorite restaurant changes the menu often – or if you are an adventurous home cook – you’ve probably encountered delicata. You should be able to find it at the grocery store next to the aforementioned butternut and acorn squashes.

I have been wanting to have Chef Jonathan Brooks teach a virtual cooking class for a while now. I thought it would be fun to build a dish around delicata squash, and I am so glad he agreed. We will be making delicata squash stuffed with Italian sausage and topped with fontina cheese. Vegetarians can substitute eggplant, mushrooms, or even plant-based Italian sausage.

To round out the meal, we will also be making a salad with local lettuce (yes! seek out some lettuce grown in your area) and a red wine vinaigrette.

What are we making in this virtual cooking class?

• Stuffed delicata squash

• Local lettuce salad w/ red wine vinaigrette

Suggested wine pairing: Light pinot noir or zinfandel

When is this virtual cooking class?

Date: Saturday, November 12th

Start Time: 2pm Eastern/11mm Pacific

Price: $30/household

Platform: Zoom

Equipment Needed:

• Knife

• Cutting Board

• Wooden spoon

• Skillet for cooking the sausage

• Mixing bowl

• Baking sheet

Ingredients: (exact quantities will be sent within 24 hours of signing up for the class)

• Delicata squash

• Extra virgin olive oil

• Kosher salt

• Black pepper

• Spicy Italian sausage

  • Vegetarians sub eggplant, mushrooms, or plant-based Italian sausage

• Sweet onion

• Garlic

• Fontina cheese

• Fresh sage

• Fresh parsley

• Local lettuce

• Red wine vinegar or your favorite vinaigrette