This Season: Squash
Fall is here again and with the change of the seasons comes new cravings. One of the most beloved fall foods is squash. With countless variations and applications, the recipe possibilities are endless. Don’t believe us? Give True Food Kitchen in El Segundo a visit. Squash is the featured ingredient of Chef Christopher Edward’s fall menu. Have you ever tasted Squash Pie?
True Food Kitchen is a health-driven, restaurant with a seasonally changing menu which incorporates nutrient-rich ingredients into flavorful recipes. True Food Kitchen is a “scratch” restaurant, which means 98% of everything they use they make themselves from scratch in their open kitchen. The seasonal aspect is interesting because their menu items reflect the produce of the season at the peak of their freshness.
The “scratch” bar is full of wine, local beers and seasonal cocktails made with fresh-pressed fruit and vegetable juices and organic spirits. This season’s cocktails include a refreshing Pomegranate Mojito, it’s not too strong with a robust flavor of pomegranate. An Orchard Bourbon Sour with hints of cinnamon flavor pair perfectly with the bourbon. For an alternative to alcohol, there is a delicious Pressed Apple Soda. All the drinks complement the menu items very well.
The featured appetizers include roasted heirloom carrots seasoned with za’atar and sesame and topped with a pistachio-dill greek yogurt and winter squash toast covered with brussels sprouts, caramelized onions and saba hazelnuts. A seasonal ingredient salad is served with brussels sprouts, butternut squash, cauliflower, white beans, pomegranate, a horseradish vinaigrette and the most special ingredient: toasted mulberry. The horseradish adds a light spice and the pomegranate and toasted mulberry brings a nice sweetness creating a cohesion of flavors.
For the main dishes, try the butternut squash pizza which is topped with smoked onion, organic kale, dried cranberries and an incredible vegan almond ricotta. The Moroccan chicken is my personal favorite of all the menu items. It is made with mission fig, heirloom carrots, chickpeas, olives, spinach, chermoula and a nice greek yogurt. This dish is overflowing with flavor and warmth that will comfort any chilly fall weather.
Lastly, for dessert, there is a contemporary renovation for those who are a fan of the traditional pumpkin pie: squash pie. It is made with a graham cracker crust and accompanied by a creamy coconut whipped cream. For fans of coconut, there is an alternative option of Vegan Vanilla Ice Cream made with coconut milk for a refreshing ending to your meal.
Most of the fall menu is vegan and gluten-free for those with dietary restrictions who hate sacrificing taste. Chef Christopher Edwards outdid himself with this season’s menu at True Food Kitchen in El Segundo.