With summer and its rainbow of produce fading quickly, Missourians are left with falling leaves and temperatures, and maybe a twinge of sadness. No matter how chilly the autumn days get, find warmth and happiness in the variety of dishes starring the backbone of winter produce: squash. From butternut to acorn to spaghetti squash, discover new ways to relish this diverse vegetable featured on restaurant menus across the Show-Me State.
Visit one of Bon Appetit's 2017 "Hot 10" finalists for best new restaurants in America, Kansas City's The Antler Room. Browse their rotating menu with seasonal Mediterranean plates created by husband-and-wife team Nick and Leslie Goellner, but I recommend you order the roasted acorn squash topped with ricotta, pecan pesto, pickled carrots and dukkah.
A new addition to nearby Lee's Summit, Pearl Tavern is serving up incredibly fresh coastal fare for lunch, dinner and weekend brunch. In addition to raw oysters and ceviche, the seafood-studded menu features perfectly seared sea scallops served atop creamed corn grits with chayote squash and bacon-onion jam.
Discover une petite touche of Paris at downtown Columbia's charming Brasserie French Steakhouse. Sample Pierre's Autumn Squash Torte with a buttery pastry shell brimming with roasted butternut, acorn and spaghetti squash, caramelized shallots, swimming in creamy béchamel and nutty gruyere.
Pumpkin popularity skyrockets at the end of August and, when it comes to coffee, there is nothing that screams, "It's officially fall!" like a pumpkin spice latte. Direct-trade coffee roaster Three Story Coffee in Jefferson City uses pumpkin puree and a blend of cinnamon, sugar, cloves and ginger to make their pumpkin spice latte, which can be served hot or cold.
Downtown Hermann's Black Walnut Bistro hand-rolls pastas daily and pairs dishes with wines, many of them made locally. The Pasta Primavera features spaghetti tossed with house-made plum tomato sauce with a blend of sautéed seasonal vegetables including zucchini, mushrooms, peas, and their signature champagne onions.
Contrary to its name, Club Taco in Kirkwood is not a traditional Mexican restaurant. The eclectic menu consists of house-made tortillas filled with flavors drawn from a variety of cuisines. Epitomizing a taste of fall, the Back to Our Roots taco is filled with roasted butternut squash, zebra and golden beets baked with goat cheese and topped with a sun-dried cranberry balsamic glaze and fried Brussels sprouts.
Focusing on local, farm-to-table ingredients, Farmer's Gastropub in Springfield has a fall menu featuring the best of seasonal produce. Warm your palette with the butternut squash and mushroom curry topped with raisins and almonds and served with warm naan.
Fading summertime produce makes way for a variety of delicious fall squashes, now starring on menus across the Show-Me State.
Written by Amanda Long