Squash comes in a variety of shapes and sizes, which means they need to be prepared and cooked differently. In this cooking class, you will learn basic knife skills, find out which squash needs peeling, and which does not, and explore a variety of heating methods (bake, steam, and boil) to prepare stuffed acorn squash, roasted delicata and spaghetti squash, and a butternut squash soup.

Nicole Putzel, certified nutrition coach, classically trained chef and owner, Putzel Kitchen
Learning Center, ITW Kitchen 3