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To sum up the night of the Equinox Dinner in a sentence would be something like “Pure, organic, magic.” It’s still hard for me to believe how effortlessly this whole experience orchestrated from start to finish. Starting with the process of the menu creation with Gabrielle, finding the perfect space for the event and everything in-between.

It was such an honour to share all the delicious food, prepared with passion and excitement, coupled with amazing hand thrown ceramic dinnerware from G Ceramic & Co.

Hannah, from Hannah Cummins Photography, captured the evening perfectly. We are so grateful for every single person who made this night possible.

Below, I’m sharing a seasonal appetizer that we served at the Equinox Dinner. It is delicate, earthy, and incredibly delicious. Hope you share it with some special people in your life:)

Equinox Long Table Dinner Event South Surrey

Equinox Long Table Dinner Event South Surrey

Gabrielle Burke + Annaliisa Kapp

Equinox Long Table Dinner Event South Surrey Delicata Squash Appetizer

Appetizer: Roasted Delicata Squash with Arugula Pesto + Roasted Pepitas


1 delicata squash
1 tsp coconut oil
Dash of coconut sugar
Dash of dried sage
1/4 tsp sea salt

Arugula pesto:

2 cups arugula
2 cups cilantro
6 mint leaves
2 roasted garlic cloves (remove the skin)
1/4 tsp sea salt
2 Tbsp nutritional yeast
1/4 cup olive oil
1 lemon, juice and zest
1 Granny Smith Apple


1/3 cup pepitas (raw, unsalted pumpkin seeds)
1 tsp coconut oil
Dash of sea salt
1/4 tsp cinnamon
1/8 tsp cayenne pepper

Two handfuls of arugula to serve.

How to make:

Preheat oven to 400F.

Melt coconut oil in oven safe dish.

Slice squash 1 cm thick slices and scoop out seeds with a paring knife. Toss squash and garlic cloves (with skin) in oil, sprinkle with sea salt, sage and coconut sugar. Roast for 15 minutes, flip and roast for another 10-15 minutes.(6 servings)

Toss pepitas in melted coconut oil. Mix together sea salt and spices and toss pepitas in the spice mixture. Roast for 4 minutes, flip and toast for 4 more minutes. (8 servings)

To make pesto peel and chop apple, roughly chop cilantro and place all ingredients into the blender.(8 servings)

To serve, place a generous dollop of pesto onto a dinner plate. Top with one squash ring, a small amount of arugula leaves (6-7 leaves), and then top with a second squash ring. Sprinkle with toasted pepitas and serve!

Makes 6 servings. If you need more, buy a bigger squash:)

For more photos from the event and the recipe for the out of this world Truffled Cashew Cream Recipe click here!