As the co-creative director for Monse and Oscar de la Renta, you could say CFDA member Laura Kim has her hands full. The world slowing down with the onset of social distancing allowed the fashion designer to spend more time doing what she loves: being with friends and cooking delicious meals to share.

Talk about anything you’re working on, something/someone you want to spotlight, or share a message you’d like to send.
I’m working on the next collection for both Oscar de la Renta and Monse, and I can’t wait for next year when we all get to showcase our work in public without social restrictions.

What are some special memories of how your recipe has been typically prepared or enjoyed?
Slicing is my new thing… I love slicing everything! I started doing so because it helps you digest better, especially veggies like eggplants and cucumbers – and don’t remove the skin! It also looks so pretty when you plate it.

2020 has been a challenging year. What are some things you are grateful for?
I’m thankful for the time I got to think, clear my mind, and reset. I was able to spend more time with my close friends – something I never felt I had the chance to do – and I’m eternally grateful for it.

If you could prepare this recipe for anyone to enjoy with you, who would it be and why?
It’s best enjoyed amongst friends. I made this last for dinner with [co-creative director] Fernando and our loved ones Marco, Corey and Dianna Agron. It’s the perfect dish to share as it’s too big for just one!

INGREDIENTS

½ stick of butter
1 butternut squash
1 baguette
2 heads of garlic
3 shallots
4 tbs of honey
Thinly sliced bacon
Fresh rosemary sprigs
Salt, pepper and brown sugar to taste

PREPARATION

Step 1
Preheat oven to 425 degrees.

Step 2
Peel butternut square skin and cut in half to empty out seeds. Slice it thin on a diagonal without cutting all the way through.

Step 3
Place the butternut squash in a buttered cast iron skillet with half-cut garlic, shallots and rosemary. Brush a melted half stick of butter and honey all over and bake for 60 mins.

Step 4
To make the candied bacon, lay thinly sliced bacon on a rack seasons with salt, pepper and a sprinkle of brown sugar. Bake at 375 degrees for 25 minutes and let it cool on the rack.

Step 5
On toast, lay a couple strips of candied bacon, add the baked garlic and shallots, and layer the slices of butternut squash on top. Bon appétit!

Editor’s Note: Cooking with Members is a new editorial series featuring recipes that celebrates the rich culture and heritage of the American design community via the foods and drinks we love.