Autumn is here! To celebrate the time of year at the UBS Cooking School I always love to highlight poplar Northeast seasonal ingredients. Tis the season for apples of all shapes and sizes, and delicious winter squash, which also happens to be the superfood for the month of October! This recipe highlights both of these amazing fall ingredients which are available in many varieties all season long. Happy Fall everyone!

Roasted Butternut Squash and Apple Soup with Bacon Croutons


  • 1 large butternut squash, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 yellow onion, peeled, and diced
  • ½ red bell pepper, seeded, and diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • ½ teaspoon paprika
  • 3-4 cups low sodium chicken stock
  • 1 (400ml) can unsweetened coconut milk
  • 2 pink lady apples, skin on, seeded, and diced
  • salt and pepper to taste
  • 2 tablespoons chives, sliced
  • 1 tablespoon sour cream or crème fraiche


  • 4 strips sliced bacon
  • 4 slices sourdough bread, diced


Season butternut squash with 2 tablespoons olive oil, salt, pepper, and paprika. Roast for 15-20 minutes or until squash is tender and fully cooked.

Heat stock pot- add remaining olive oil, and sauté onions until golden brown (season onions with salt and pepper). Add red bell pepper, apples, garlic, thyme, coconut milk, and enough stock to cover. Bring mix to boil and turn down to simmer for 25-30 minutes on low heat. Using a ladle puree soup and add more chicken stock if needed. Taste for seasoning.

Croutons: Add bacon to cold sauté pan- heat on med high to render fat. Once fat is rendered and bacon is crispy- remove from heat and leave the remaining fat inside the sauté pan. Add cut sourdough and fry in the bacon fat until golden brown. Once bread is at the desired consistency, remove from the heat and mix with the bacon.

Top your soup with the bacon croutons and a spoon full of sour cream or crème fraiche as desired. Serve, and enjoy!

-Chef Dana

The holiday season is upon us and what should be a celebratory time is often accompanied by a mix of joy, chaos, and a taste of stress. For some, the holidays can be extra stressful because of diet culture. Parties, gatherings, presents, and meals naturally take us out of our typical environment and put us into situations that can change our mood and behaviors whether it is eating, drinking, exercising, or our state of mind.

The environments in which we are immersed in can have a substantial impact but there are steps you can take to stabilize your habits as much as possible. There are strategies you can employ this time of year to ensure that your environment is set up for success.

  • Gatherings are a time to indulge, but you can still be mindful of your approach. Make an effort to get in some exercise that you enjoy beforehand and try not to arrive too hungry. Ensure you consume a nutritionally balanced meal and/or snack beforehand.

  • Limit the amount of holiday treats to what they are supposed to be…a treat. Reduce the amount you have in the home and enjoy them at the valuable times like when you are out with friends and family. If you are traveling, plan and bring some staple, nourishing snacks to maintain some normalcy. Just remember, you are the expert of your body, and your needs so take an intuitive approach and honor your needs and preferences.

  • Be mindful, but do not be worried. The holidays last for a brief period over an entire year and while it can have an impact on some healthy habits you have developed, take the opportunity to enjoy festivities with family and friends. Balancing socialization and health can both be achieved and are equally important. A celebration is in order. Happy Holidays!

Everyone knows that getting through the holidays could be rough road, so make sure you have some help to keep you on the “Mind, Body, Wellness” track. Join Lauren Widawsky, RDN, and Dom Filiciello, fitness center assistant program manager, for a Wellness Wednesday on 10/26 focusing on “Power in Pairs”. This informative discussion will focus on the integration of nutrition and exercise during a busy time of the year. One cannot out-train a bad diet and at the same time one cannot out-diet a sedentary lifestyle. Join Lauren and Dom to understand why nutrition and exercise cannot stand alone. Click the link here to register for this great class.

As summer comes to a close, one of the easiest ways you can have a positive environmental impact is by buying produce that is in-season during the fall in your region. Buying in-season produce has numerous upsides, including:

  • It’s better for the atmosphere. In-season produce typically correlates positively with local produce, which often means your produce has traveled a shorter distance to get to you. Shorter distances traveled mean less gas used during transit, and thus fewer greenhouse gases emitted!

  • It’s better for the soil. In-season produce typically require fewer chemicals – such as pesticide and others – to grow, which can be harmful to wildlife or leach into bodies of water around farms.

  • It’s better for your wallet. Not only does produce taste best when it is in-season, it is typically also cheaper! When a fruit or vegetable is in-season is when there is the highest supply available. This high supply can then lead to a lower price.

Curious about what produce is in-season this fall near you? You can use this link, or to determine what produce is in-season no matter where you are located. Head to your local farmers market and be sure to shop seasonally. You will not regret it! Have an amazing Autumn!
Temperatures are cooling, leaves are changing colors, and the smell of pumpkin spice fills the air—all signs of fall! This time of year is meaningful for many reasons. It is a time to celebrate seafood because October is National Seafood Month! Did you know that the US is recognized as a global leader in sustainable seafood for both wild-caught and farmed species? That is because US fisherman and fish farmers operate under some of the strictest environmental standards in the world. These standards help to create an abundant supply of high-quality sustainable seafood year-round. How can you celebrate this amazing celebration all month long you ask? Here are some tips sure to highlight National Seafood Month

  • Shop in Season. Most consumers associate seasonal eating with regards to produce and animal protein. Yet, many fish have months when they are abundant and others when they should not be fished or purchased. For example, halibut, blue crab and rainbow trout are all available during National Seafood Month from sustainable sources.

  • Try Something New. Consider expanding your recipe repertoire with meals featuring raw or smoked fish, hearty fish stews, or even sushi and sashimi. Try adding spices like saffron, turmeric, dill, thyme, and cumin to fish dishes to enhance you seafood dishes.

  • Get to know you fishmonger. Fishmongers should be your best friends when it comes to sourcing great seafood. They can tell you where your fish is from, and if the fish was sustainably fished or farmed. Your fishmonger can also cut and de-bone the fish to save you time at home. In addition, the fishmonger can share various cooking techniques—pan-fried, steamed, baked, grilled—and what pairs well with your fish.

Join the Cooking School as we celebrate National Seafood Month with some fantastic recipes, and tips from our wellness manager Lauren Widawsky and the Coking School team. Click on the links below to register.

October 12 Wellness Wednesday celebrates National Seafood Month
October 12 Provençale Bouillabaisse
October 27 Mussels with Tomatoes, and Chorizo

In 1621, the Plymouth colonists and Wampanoag Native Americans shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states every fall. It wasn’t until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November. Many years later, Thanksgiving has become a day centered around football, family, and of course great food. According to the National Turkey Federation, nearly 90% of all Americans eat turkey on Thanksgiving. Other traditional foods include stuffing, mashed potatoes, cranberry sauce, and of course pumpkin pie, hopefully a la mode.

This month the Virtual Cooking School will help you to be the star of the show on Thanksgiving by offering a series of both virtual and in person classes featuring many holiday favorites. Click the links below to sign-up on for some of these fantastic classes and become this years’ Thanksgiving Master Chef. 

Happy Thanksgiving!

November 7 Cornbread Dressing

November 11 Fig and Goat Cheese Stuffed Filo

November 14 Sausage, Apple Stuffed Acorn Squash

November 21 Gruyere and Parmesan Gratin

November 22 Confit Turkey and Dumplings

Winter Squash is an annual fruit representing several species. Squashes that are late-growing, less symmetrical, odd-shaped, rough, or warty varieties, small to medium in size, but with long-keeping qualities and hard rinds, are usually called winter squash. They differ from summer squash in that they are harvested and eaten in the mature stage when their seeds within have matured fully and their skin has hardened into a tough rind. At this stage, most varieties of this vegetable can be stored for use during the winter. Winter squash is generally cooked before being eaten, and the skin or rind is not usually eaten as it is with summer squash.

Winter squash varieties include delicata, acorn, butternut, kabocha and spaghetti. These squashes can be uses in various delicious recipes including, soups, pastas, pies, stews, and even salads. Winter squash is a great dietary source of vitamin C, vitamin B6, and beta-carotene, making it a true fall superfood.

Join the Cooking School for these fantastic seasonal recipes featuring winter squash.

October 10 Winter Squash Ravioli, Hazelnut Butter
October 11 Shrimp and Spaghetti Squash Aglio e Olio
October 17 Kombucha Miso Coconut Soup
November 18 Pumpkin Coffee Cake
November 29 Caramelized Onion and Butternut Squash Pasta

As we head into the holiday season, the UBS Cooking School wanted to thank all our participants, both virtual and in-person, for all their support throughout 2022. The Cooking School Team takes great pride in providing a platform where the UBS universe can gather and learn through the cooking experience. It has been a joy to see how the students have grown throughout the year. For those of you who have participated in 1 class, or 100, we cannot thank you enough. Cheers to You!

To celebrate the Holidays, the UBS Cooking School will be featuring a few holiday themed classes sure to make you the hit of any dinner party. December 13th and 15thwill feature international holiday entrees bound to make your celebration the must attend event of the year. On December 16th and 19th, the Cooking School will be holding virtual Holiday Cookie Workshops sure to please anyone out there with a holiday sweet tooth. Finally, we will feature 4 in-person Holiday Mocktails and Hors d’oeuvre classes closing out our holiday series on December 20th and 21st. Sign up for classes on today!

Happy Holidays Everyone!

December 13 West African Chicken Yassa
December 15 Calabrian Chili and Crab Linguini
December 16 Buttery Nutella Hamantaschen
December 19 Sugar Cookie Decorating
December 20 Potato Latkes & Hot Cranberry Apple Cider
December 21 Mini Empanadas & Coquito

Check out our brand new 2022-2023 Cooking School Event Guide and submit an inquiry to host your private team building events today! From homemade pizza to fresh pasta, and from seasonal sides to sweet treats we have a class sure to please the appetites of all your team members. We also feature events that will teach you to cook and more sustainable and enhance your knowledge about all the latest trends in wellness and healthy eating.

The Cooking School can accommodate both in-person and virtual events, so we have a class for everyone. In fact, we have broadcasted virtual classes to locations such as Brazil, Nashville, Singapore, Denver, Switzerland, Miami, and the UK. If you have access to a desktop, laptop, tablet, or smart phone, then we can bring these amazing cooking classes to you. Of course, you can also contact Community Manager Ryan Downes and book an in-person class in our state-of-the art cooking school located in Weehawken, NJ. Just be sure to bring your appetite…

By Mary Leung

Day Job: Tech Risk & Control Specialist (AD)

Role Location: Weehawken, NJ

Date Joined UBS: Too long to mention…

“I love, love, love the Cooking School! No matter what your level of cooking experience, there is always something that you can learn from Chef Dana. Chef Dana is amazing and makes the classes fun, informative and very, very tasty !!”

-Mary L.

Think your finished dish looks “Picture Perfect”? With so many great class pictures being emailed to the chefs every day, we figured it was time to recognize some of those stellar shots every month. All you must do is email us a shot of your finished dish and be entered to win a UBS 3-Keys logo apron! Use the email link here, and see if your shot has what it takes…

Bon Appetit!


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