Breaking Down the Ingredients for the Fall Roasted Squash Salad

Chef Gabe breaks down the differences between fall squashes. Now you will be educated on how to pick, cook and eat the best squashes this winter!

Tune in Wednesday, December 1st at 6:00 PM EST for this Cook Along with Chef Gabe Garcia.

Get the recipe: 

1 small kabocha squash
 1 small butternut squash
1 small acorn squash
1 small spaghetti squash
1 and 1/2 cups Tuscanini Olive Oil
2 tablespoons salt
6 to 8 large cloves garlic 
1 cup pomegranate seeds
1 large green apple
5 to 6 fresh figs
4 heads of endive

For the full recipe, click here

For a printable pdf, click here

Be sure you also have your ingredients for the Lamb Samosa with Pea & Mint Sauce!




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