Fall Flavors: Mastering Seasonal Cooking

There's something magical about the first week of October in Itasca. The air gets crisp, the leaves start their colorful transformation, and suddenly, we're all craving heartier, cozier meals. At Cooking Skills & Social, we're celebrating the arrival of fall by diving headfirst into the season's most delicious ingredients.

Why Fall Cooking Hits Different

Autumn brings a bounty of ingredients that practically beg to be cooked: butternut squash with its sweet, nutty flavor; crisp apples perfect for both savory and sweet dishes; earthy mushrooms; and root vegetables that caramelize beautifully in the oven. These ingredients aren't just delicious, they're forgiving for home cooks and incredibly versatile.

When you join us for a fall cooking class at our Design First Builders Showroom location, you'll learn how to transform these humble ingredients into restaurant-quality dishes. And the best part? You can bring your favorite fall beverage whether that's a bold red wine, a crisp cider, or a seasonal craft beer, to sip while you cook.

Feature Recipe: Butternut Squash Risotto with Crispy Sage

One of our favorite fall dishes is a creamy butternut squash risotto. The secret? Roasting the squash first to concentrate its sweetness, then stirring it into perfectly cooked arborio rice. Top it with brown butter crispy sage, and you've got a dish that tastes like a Michelin-star restaurant but is surprisingly achievable at home.

The Design First Builders Difference

Our location inside the Design First Builders Showroom isn't just beautiful it's functional. You'll be cooking in a professionally designed kitchen with top-of-the-line appliances, giving you the chance to test drive equipment you might be considering for your own home renovation. Plus, the open layout makes it perfect for group cooking experiences where everyone can see, learn, and participate.

Book Your Fall Cooking Experience

Whether you're looking for a unique date night activity, planning a friends' gathering, or organizing a corporate team-building event, our fall cooking classes offer the perfect blend of education, entertainment, and delicious food. Our BYOB policy means you can pair your cooking experience with your favorite beverages, and our private event options let you customize the menu to your group's preferences.

Don't let fall pass you by without learning to cook its incredible flavors. Grab your friends, bring your favorite bottle, and join us in the kitchen.

Ready to embrace fall cooking? Contact us at Cooking Skills & Social to book your spot in an upcoming class or inquire about private events. Located in the heart of Itasca at Design First Builders Showroom, we're your destination for hands-on culinary experiences.

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Butternut Squash Risotto with Crispy Sage

Serves 4

Ingredients:

For the Squash:

• 1 medium butternut squash (about 2 lbs), peeled and cubed

• 2 tablespoons olive oil

• Salt and pepper to taste
  

For the Risotto:

• 6 cups vegetable or chicken stock

• 3 tablespoons butter, divided

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 1½ cups arborio rice

• ½ cup dry white wine (or use extra stock)

• ½ cup freshly grated Parmesan cheese

• Salt and pepper to taste
  

For the Crispy Sage:

• 3 tablespoons butter

• 12-15 fresh sage leaves

• Pinch of salt
  

Instructions:

Roast the Squash:

1. Preheat oven to 400°F.

2. Toss butternut squash cubes with olive oil, salt, and pepper.

3. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

4. Mash half the squash with a fork; leave the rest in cubes for texture.
   

Make the Risotto:

1. Heat stock in a saucepan and keep warm on low heat.

2. In a large, heavy-bottomed pan, melt 2 tablespoons butter over medium heat.

3. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.

4. Add arborio rice and stir for 2 minutes until lightly toasted.

5. Pour in wine and stir until absorbed.

6. Add warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This process takes about 20-25 minutes.

7. When rice is creamy and al dente, stir in mashed squash, remaining butter, and Parmesan.

8. Fold in cubed squash gently. Season with salt and pepper.
   

Crispy Sage:

1. In a small pan, melt butter over medium heat.

2. Add sage leaves and fry for 1-2 minutes until crispy. Watch carefully—they burn quickly!

3. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
   

To Serve: Divide risotto among bowls, top with crispy sage leaves, and drizzle with the brown butter from the pan. Add extra Parmesan if desired.

Wine Pairing Suggestion: A buttery Chardonnay or light Pinot Noir complements the sweetness of the squash beautifully.