Everyone knows that fall means it’s pumpkin spice season and time for pumpkin pie. Increasingly though, chefs are exploring the other great seasonal culinary options available in autumn. Butternut squash, eggplant, and the herb epazote, all add great seasonal flavor. One way to explore fall offerings is to cook the squash and vegetables like a protein dish.
- Fall means the arrival of pumpkin, but some chefs are turning away from the overload of the orange vegetable and embracing other seasonal flavors.
- In Oakland, California, at the newly opened Oaxacan restaurant Agave Uptown, a fall lineup of flavors highlights produce that Chef Octavio Diaz receives directly from Oaxaca, Mexico, and his local farm in Healdsburg, California.
- Diaz incorporates squash blossoms and the pungent herb epazote into empanadas and molotes
“Fall means the arrival of pumpkin, but some chefs are turning away from the overload of the orange vegetable and embracing other seasonal flavors.”