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GOURMET

FALL FLAVORS

FROM PUMPKIN TO BUTTERNUT SQUASH , APPLE AND CINNAMON , A CORNUCOPIA OF INGREDIENTS WHET THE APPETITE FOR AUTUMN .
BY SHARON STELLO

Certain flavors evoke feelings of fall , that cozy time when there ’ s a bit of chill in the air , leaves start changing color and we start gearing up for the holiday season ahead . Of course , there ’ s the ever-popular pumpkin — which has taken on a life of its own with pumpkin-flavored coffee , ice cream and everything in between — but butternut squash , apple and the warm scent of cinnamon and nutmeg also get us in the mood for the months leading up to Thanksgiving .

While fall may not be as intense in California ’ s coastal towns , Newport Beach restaurants still embrace the seasonal shift when it comes to menus . Here are several dishes that incorporate ingredients typically associated with autumn so you can experience the fall vibe even if it ’ s too warm outside to wear a scarf .
Left : Butternut squash and sage pizza at Skal Pizza ; right : pumpkin-filled agnolotti pasta at Olea , Cellar-Craft-Cook
SKAL PIZZA
Enjoy the taste of fall year-round at Skal Pizza , which offers a butternut squash and sage pizza . With a focus on fire-roasted pizza , handmade pasta , roasted veggies and farm-to-table salads , Skal was founded by Helene Henderson , the chef and owner of Malibu Farm . Both restaurants are located in the waterfront Lido Marina Village , boasting harbor views . When it comes to pizza , Henderson says she wanted to create one that would work as a vegetarian option , but also pair well with prosciutto or salami if guests decide to
add meat for a “ flavor profile that would be spicy and sweet .” One of the ingredients starts with hot sauce made at Malibu Farm , which is used as a base to make a hot honey for Skal . “ We drizzle this on the super-thin slices of butternut squash circles ,” Henderson says of the layers on top of tomato sauce and vegan Gouda cheese . “ Sage goes well with squash to complement the dish . I love this pizza because it has the essence of fall / winter comfort .” For those who prefer pasta , Skal also makes butternut squash noodles tossed with cherry tomatoes and house tomato sauce . ( 949-239-6290 ; skalpizza . com )
OLEA , CELLAR-CRAFT-COOK
One of the pasta dishes at Olea , Cellar-Craft- Cook changes with the seasons . In summer , the house-made agnolotti — a type of stuffed pasta — features sweet corn . Then , come fall , the star
ingredient switches to pumpkin . Offered beginning Oct . 1 or sometimes in late September , the popular starter — to share with the table or keep to yourself — brings together fresh goat cheese , toasted hazelnuts , crispy sage and brown butter . The pasta is made simply using unbleached , all-purpose flour , egg yolks and a touch of milk to keep it soft , then filled with a pumpkin mixture . For a sauce , sage leaves and hazelnuts are toasted in butter as it browns to get crispy and infuse a rich flavor . The dish is then garnished with fresh goat cheese and minced chives . “ I ’ ve been making a version of this for close to 20 years ,” says chef Jared Cook . “ The pasta can change — I ’ ve made it with ravioli — but the filling and the combination of flavors , from sweet to tangy and a touch of crunch from the nuts and sage , is a big crowd pleaser . It tastes like fall .” ( 949-287-6807 ; oleanewportbeach . com )
TOP : WINNIE KNUST-GRAICHEN ; BOTTOM : COURTESY OF SKAL PIZZA
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