October’s Ingredient of the Month- Fall Superfoods at Kiawah

Kiawah’s culinary team welcomes you back to fall with its cooler nights, shorter days and breathtaking harvest aromas. And with that, I took my monthly trip to Rosebank Farms and visited with Lindsay for a bit on what we had cooking!

Rosebank has some beautiful winter and butternut squash out on display along with their featured heirloom pumpkins. Personally, after just reading about pumpkins and their fall ‘super food’ powers I was excited to see these out and knew right away this was our monthly ingredient to highlight.


Rather than their typical festive use, gourmet pumpkins are extremely high in fiber and low in calories and according to superfoodsrx.com this ingredient “packs an abundance of disease-fighting nutrients- including potassium, pantothenic acid, magnesium and vitamins C&E.” As we are in the middle of Breast Cancer Awareness Month, I found these next few lines I read on the site very fitting, “foods rich in carotenoids have been linked to a host of health- promoting and disease-fighting activities. They have been shown to decrease the risk of various cancers, including those of the lung, colon, bladder, cervical, breast, and skin. In the landmark Nurses’ Health Study, women with the highest concentrations of carotenes in their diets had the lowest risk of breast cancer.” *If ever interested in learning more about different types of super foods, visit this great website: www.superfoodsrx.com.

When I got back to Kiawah from visiting the farm, Chef Bashford got a glimpse of what I captured and without skipping a beat, replied Jasmine Porch! “They are rolling out their new menu which incorporates a number of flavors and fall superfoods!”

When visiting Jasmine Porch, Chef McGillis explained to me that “we are using Sidi’s heirloom pumpkins and squashes in many of our dishes for the fall.  Our best seller thus far is our Wreckfish and Georgia Clam entrée.”


“We vacuum seal fresh heirloom pumpkin and squash with thyme and other aromatics and sous vide it for about an hour until it is tender.  We then make a puree out of half of it and fold both the puree and the diced squash it into our Carolina Gold Rice risotto.   This is accompanied by Sapelo Island Clams (Georgia) and Beurre Noisette (brown butter).”

Make sure to visit Kiawah’s restaurant outlets and tryout their new seasonal menus which feature our monthly ingredient as well as some fresh fall flavors with lots of vegetables and hearty proteins!