Timothy Wastell is the Chef for the OSU Squash Project. In this role he has tasted hundreds of squash as they ripened from September through April, and developed quite a few of the squash recipes featured on this recipe.
Timothy Wastell began work at age fourteen as a porter in small family owned restaurants outside of Detroit. Passion, dedication, talent, and tens of thousands of kitchen hours led him to become Chef of some of Portland’s favorite places to dine, including DOC, Firehouse Restaurant, Old Salt Supperhouse, and Sweedeedee, as well as cooking over live fire on farms with organizations like Outstanding In The Field, Plate And Pitchfork, and Farm To Fork. Currently Timothy is Lucky enough to work with Antica Terra winery, as a chef in residence to the Culinary Breeding Network, a researcher and consultant to Oregon State University, a Portland Farmers Market board of directors member, and Groundwork Organics market boy who would love to answer any questions you have about obscure vegetables or unusual winter squash.
Tim loves many squash, but one of his favorites is Black Futsu. In this photo he is carrying Oregon Homestad Sweet Meat, a large, delicious and long storing Oregon heirloom.