SALTHOUSE’S FALL FAVORITES

Salthouse knows the best elements of a dish are fresh and in season. With Fall in full swing, we’re seeing a few of our favorite seasonal items show up on menus this month and next. Ingredients like squash, sweet potato, and roasted local veggies are seasonal favorites we use again and again because there are so many yummy ways to prepare them. We thought we’d give you a jump start on some fall recipe ideas with components you might not have thought to add before!

Butternut squash is a fall staple, but our chefs have created dishes that challenge a typical fall palate, and incorporate texture with bold flavors. 

Our Butternut Squash Cakes are baked and served with a smoked corn purée, Swiss chard, and roasted beet farro. This dish is vegetarian, gluten free, and can be prepared vegan as well. If you’re looking for a funky take on this classic ingredient, our Curried Butternut Squash Cakes are served with a mint pesto and creme fraiche, and are also restrictive diet friendly. 

We serve our creamy Butternut Squash Soup with a gingered crema, which packs a delightful punch to the tastebuds, and is another fully vegetarian and gluten free option

Salthouse’s Butternut Squash Ravioli is not only an office favorite, but a guest favorite as well. Served with shaved brussels sprouts, sage, brown butter, and candied pecans, this dish is as warm as it is loaded with flavor. 

Succotash is a common side, and historically describes any dish composed of corn, beans, and other mix-ins, creating a colorful, flavorful meal. Our Sous Chef, Jonathan Hall, is the brains behind our Fall Succotash, 

“When creating a typical succotash, you’ve always got the corn and black eyed peas, but when creating our fall version we really wanted to include some rich fall flavors. The butternut squash adds great texture and the fresh thyme and sage create that classic taste of fall we were looking for.” - Jonny B., @jonnyb4real 

Lastly, our Stuffed Spaghetti Squash, which is a great option for any vegetarian, vegan, (upon request) or gluten free guest. We stuff our spaghetti squash with sweet potato, chickpea, roasted tomato, dried blueberry, thyme, South Carolina pecans, and top it with a lemon brown butter and chive oil. Savory, and full of texture, this is truly a perfect fall meal. 

We love that all of our Fall Favorite picks are vegetarian, gluten free, and vegan, or can be made that way with an easy swap. We know that fall means friends and family in and out, which can mean a lot of different requests, hopefully some of our favorite Fall meals will bring some inspiration to your table this season. 

Photography: B. Stello; Samuel Hodges Photography; Gary Coleman Photography