Autumn Flavors: Foraged Mushrooms, Butternut Squash, and Pumpkin

Crisp fall days are here, and the birds have begun consulting on their migration plans. At the farmers’ markets, summer’s bounty has passed, but autumn’s treats beckon. After months beneath the forest duff, mushrooms welcomed the first rains as much as the parched woods did.

Foraged and Found Edibles supplies our wild mushrooms. They’ve built a reputation for impeccable quality in the wild food world, harvesting at the optimal moment for peak flavor, freshness, and sustainability. Our Mushroom Primo features their mix of golden chanterelles, brown shimeji, and meaty king oyster mushrooms. We roast the fungi and combine them with onions and a trio of cheeses—provolone, mozzarella, and Parmesan—over fresh garlic and roasted garlic oil. Fresh from the oven, we finish with a sprinkle of parsley.

Our second seasonal is the Butternut Sage Primo, built on roasted butternut squash, sage, prosciutto, and chanterelles. The squash, roasted to intensify its nutty sweetness, pairs with crisp fried sage leaves. Paper-thin slices of delicate prosciutto lend salty depth, while wild chanterelles from Foraged and Found Edibles add earthy complexity. This savory mix rests on a creamy blend of mozzarella and fontina over a roasted-garlic oil base.

For dessert, may we tempt you with Molly Moon's Pumpkin Spice Ice Cream? This fan favorite is made with pumpkins from Stahlbush Farms—roasted, puréed, and spiced with ginger, cinnamon, allspice, and clove. That purée is the not-so-secret ingredient that brings an earthy sweetness and natural complexity to a now-ubiquitous fall flavor. If you’ve grown tired of the genre, this version may change your mind.