Chef Matt Selby: Butternut Squash Risotto
Chef Matt Selby, known for his innovative approach at Falling Rock Tap House, embraces the rich flavors of fall with his delightful butternut squash risotto. According to Selby, the creamy texture and nutty flavor of the risotto perfectly complement the sweetness of roasted butternut squash. He emphasizes the importance of using fresh, seasonal ingredients to elevate this dish.
“The secret to a great risotto is patience,” Selby advises. “You want to add your broth slowly, allowing the rice to absorb the liquid fully before adding more. This technique creates that signature creamy consistency we all love.”
To make this dish, Selby recommends the following ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 medium butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- Olive oil, salt, and pepper to taste
To prepare, roast the butternut squash in the oven until tender, then set aside. In a large pot, heat olive oil and sauté the onions and garlic until translucent. Add the Arborio rice, stirring for a minute before pouring in the white wine. Gradually add the broth, one ladle at a time, stirring constantly. Once the rice is al dente, stir in the roasted squash and Parmesan cheese. Season with salt and pepper, and enjoy this comforting fall dish.
Chef Jennifer Jasinski: Pumpkin Gnocchi
Celebrated chef and James Beard Award winner, Jennifer Jasinski of Rioja, highlights the seasonal favorite of her pumpkin gnocchi. This dish not only captures the essence of fall but also showcases her passion for handmade pasta. “Pumpkin gnocchi is like a hug on a plate,” she says, “and it’s the perfect way to celebrate the harvest.”
Jasinski emphasizes the importance of using fresh pumpkin puree, which can be made by roasting a small pumpkin until soft, then blending until smooth. Here’s how you can recreate her beloved dish at home:
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 1 egg
- 1/2 teaspoon nutmeg
- Salt to taste
- Brown butter and sage for serving
To make the gnocchi, mix the pumpkin puree, flour, egg, nutmeg, and salt into a dough. Roll into logs and cut into bite-sized pieces. Boil the gnocchi until they float to the surface, then transfer to a pan with brown butter and fresh sage. Sauté until golden and serve with a sprinkle of Parmesan. It’s a dish that embodies the flavors of fall and the warmth of home cooking.
Chef Alex Seidel: Apple Cider Brined Pork Chop
Chef Alex Seidel of Fruition Restaurant shares his favorite fall dish: apple cider brined pork chops. This dish highlights the bounty of Colorado’s orchards and pairs beautifully with seasonal sides. “Brining the pork chops in apple cider infuses them with incredible flavor and moisture,” Seidel explains.
To recreate this dish, you’ll need:
- 4 bone-in pork chops
- 2 cups apple cider
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- Olive oil for cooking
Start by brining the pork chops in a mixture of apple cider, brown sugar, kosher salt, and black pepper for at least four hours, or overnight for best results. After brining, rinse and pat the chops dry. Heat olive oil in a skillet over medium-high heat and sear the pork chops for about 4-5 minutes on each side, until golden brown and cooked through. Serve with sautéed apples and Brussels sprouts for a complete fall feast.
Chef Elise Wiggins: Wild Mushroom Risotto
Chef Elise Wiggins from Cattivella takes a different spin on risotto with her wild mushroom variation. “Fall is the time for mushrooms,” she says, “and this dish showcases their earthy flavors beautifully.” Wiggins highlights the importance of foraging and using local mushrooms to enhance the dish.
To bring this dish to life, gather the following ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 2 cups mixed wild mushrooms, cleaned and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- Fresh herbs (like thyme or parsley) for garnish
- Olive oil, salt, and pepper to taste
In a pot, heat olive oil and sauté the onions and garlic until soft. Add the mushrooms and cook until they release their moisture. Stir in the Arborio rice, followed by white wine. Gradually add the broth, stirring until the rice is creamy and cooked through. Finish with Parmesan cheese and garnish with fresh herbs. This wild mushroom risotto is a celebration of fall’s bounty and a comforting dish to enjoy as the weather turns chilly.
Chef Bill Greenwood: Roasted Beet Salad
Chef Bill Greenwood from Greenwood Village offers a fresh and vibrant take on fall flavors with his roasted beet salad. “This salad is a perfect balance of earthy beets, creamy goat cheese, and crunchy nuts,” he explains. It’s a dish that not only tastes great but also showcases the vibrant colors of fall produce.
To recreate this stunning salad, you’ll need:
- 4 medium beets, washed and trimmed
- 4 cups mixed greens
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- Olive oil, balsamic vinegar, salt, and pepper to taste
Preheat your oven to 400°F (200°C) and wrap the beets in foil, roasting them for about an hour, until tender. Once cool, peel and slice the beets. In a large bowl, combine the mixed greens, sliced beets, goat cheese, and walnuts. Drizzle with olive oil and balsamic vinegar, seasoning with salt and pepper to taste. This roasted beet salad is refreshing, colorful, and a perfect starter for any fall meal.
Chef Scott Durrah: Spicy Sweet Potato Soup
Chef Scott Durrah of Chef Scott’s is known for his bold flavors, and his spicy sweet potato soup is no exception. “This soup is warming and comforting, with a kick that will wake up your taste buds,” he shares. Featuring sweet potatoes and a blend of spices, it’s an excellent dish for chilly fall nights.
To make this flavorful soup, gather the following:
- 4 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
- Olive oil for cooking
In a large pot, heat olive oil and sauté the onion and garlic until fragrant. Add the diced sweet potatoes, broth, cayenne pepper, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender. Blend until smooth, and serve warm with a drizzle of olive oil or a dollop of yogurt for a spicy twist on classic comfort food.
Conclusion
As the days grow shorter and the leaves begin to turn, the culinary landscape of Denver offers a delightful array of flavors that celebrate the essence of fall. From comforting risottos and hearty soups to vibrant salads and sweet treats, the city’s talented chefs have shared their favorite dishes that capture the spirit of the season. By incorporating these recipes into your fall meal planning, you can bring a taste of Denver’s culinary scene to your home and enjoy the rich flavors that autumn has to offer. Embrace the warmth and comfort of these dishes, and let them inspire your next gathering or cozy night in.
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Chef Maria Empanada: Pumpkin Empanadas
Chef Maria Empanada brings a touch of Latin flair to fall with her delightful pumpkin empanadas. “These empanadas are a great way to enjoy pumpkin in a savory pastry, perfect for a festive gathering or as a cozy snack,” she says. The combination of spiced pumpkin and flaky dough creates a comforting treat that embodies the flavors of the season.
To create these delicious empanadas, you’ll need:
- 2 cups pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup sugar
- 1 package of empanada dough discs
- 1 egg, beaten (for egg wash)
Begin by preheating your oven to 375°F (190°C). In a bowl, mix the pumpkin puree, cinnamon, nutmeg, and sugar until well combined. Take an empanada dough disc, place a spoonful of the pumpkin mixture in the center, and fold it over to create a half-moon shape. Seal the edges with a fork and brush the tops with the beaten egg. Bake for about 20-25 minutes, until golden brown. These empanadas are perfect for dipping in your favorite sauce or enjoying on their own!
Chef Kevin Taylor: Apple Crisp
Renowned for his approach to seasonal ingredients, Chef Kevin Taylor highlights the classic apple crisp as a must-have fall dessert. “There’s nothing like the aroma of baked apples and cinnamon filling your home during the fall,” he explains. This dessert combines tart apples with a sweet, crumbly topping for a warm, comforting finish to any meal.
To whip up this delicious apple crisp, gather these ingredients:
- 6 cups apples, peeled and sliced (Granny Smith or Honeycrisp work well)
- 1 cup brown sugar
- 1 cup oats
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced apples with half of the brown sugar and cinnamon. Spread the mixture in a baking dish. In another bowl, mix the remaining brown sugar, oats, flour, and softened butter until crumbly. Sprinkle this topping over the apples. Bake for 30-35 minutes, until the apples are bubbly and the topping is golden brown. Serve warm with a scoop of vanilla ice cream for a delightful fall treat!
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