Nothing says Fall in New England like pumpkin and squash dishes aplenty. Some of the Boston area’s best restaurants have incorporated autumnal flavors into their menus to celebrate this time year. From soups and salads to warm, sweet pasta dishes, these chefs shared how they incorporate pumpkins into their menus, even offering a few recipes to take home this season.
40 Edwin Land Blvd.
Cambridge, MA 02142
Located at the Royal Sonesta Hotel, ArtBar is the perfect place for art enthusiasts who enjoy good food and drinks with views of the Boston skyline. The menu focuses on seasonal New England ingredients from more than 30 local farms and this fall, it’s serving delicious fall-inspired dishes. Of the many options, the roasted butternut squash risotto with pumpkin seed brittle, spiced cinnamon mascarpone and pickled cranberry is the perfect way to indulge in the flavors of fall. It’s available on both the lunch and dinner seasonal menus, and tastes perfect alongside a seasonal cocktail. Try the Charles River cobbler featuring Slivovtiz, Averna, Dimmi, cranberry fennel cane, black walnut and cranberry bitters.
606 Congress; Renaissance Hotel
606 Congress St.
Boston, MA 02210
At the 606 Congress restaurant in the Renaissance Boston Waterfront Hotel, Executive Chef Richard Garcia serves up season-inspired dishes. A perfect way to start a meal, enjoy a corn bread and pickled squash panzanella salad for $10. The autumnal dish features fresh, creamy goat cheese, huckleberries, crunchy, sweet spiced pecans and autumn squash. House-made corn bread is the perfect complement to ingredients including the apple cider vinaigrette that adds a touch of flavor to this salad.
51 Lincoln St.
Newton Highlands, MA 02461
Located just outside of Boston, Chef Jeff Fournier at 51 Lincoln has a few pumpkin dishes he’s been rotating as specials on the menu throughout the fall and into winter. In addition to the usual offerings, a pan-seared pumpkin swordfish will be served over heirloom pumpkin puree and truffled baby frisee and papitas in November and December. Diners may also enjoy the vichyssoise of local sugar pumpkin with honey clove crème fraiche the first week of December.
946 Osgood St.
North Andover, MA 01845
China Blossom Restaurant & Lounge is serving pumpkin dumplings this fall. This unique dish combines traditional flavors of fall with Chinese flavors. Located in North Andover, guests enjoy servings of 12 dumplings. Feast on this fall dish in the restaurant or try this recipe at home.
Ingredients: 1 egg, 1 cup pumpkin puree (canned), 1 3/4 cups all-purpose flour, and 1/2 teaspoon nutmeg. Directions: Mix the egg and pumpkin puree in a bowl. Beat in the flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and stir to incorporate. Bring a large pot of salted water to a boil. Place several tablespoons of the dough on top of a cutting board and spread the dough until it is 1/8 of an inch thick. Slice off 1/4-inch-thick and 3-inch-long strips and drop into the water. The dumplings will take shape as they hit the water. When the dumplings rise to the surface, cook another minute and then remove them with a slotted spoon, drop them into a bowl of ice water, then drain. Before serving, sauté dumplings in butter, and season with salt and pepper.
75 Arlington St.
Boston, MA 02116
Davio’s Northern Italian Steakhouse in the Back Bay serves up a gluten-free pumpkin gnocchi this season. Available for lunch or dinner, the signature, seasonal dish features handmade gnocchi potato dumplings paired with spicy pumpkin puree in a gluten free dish. Chef Rodney Murillo shared the recipe.
Ingredients: 2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender, 1/2 cup pumpkin puree, 1/2 cup finely grated parmesan cheese, 1 egg, 1/4 teaspoon cinnamon, 1 teaspoon salt, freshly ground black pepper to taste, 2 to 3 cups of rice flour, and salted water, for cooking gnocchi. Directions: Allow the cooked potatoes to cool slightly, carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding. Add the pumpkin puree, cheese, egg, cinnamon, allspice, salt and pepper, and mix well. Gradually add in enough rice flour to form smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Bring a large pot of salted water to a rolling boil. Cut the dough into 10 equal pieces and place one piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, cut the small 1/2 inch cubes. Repeat with each piece of dough, setting formed gnocchi on a floured baking sheet. Immediately add the gnocchi to the boiling water and continue cooking for two to three minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer, and set aside briefly while making your favorite sauce.
Michelle Levine is a creative energetic, young professional that is passionate about everything Boston has to offer. She loves to attend local events, dine out, and cook and wants to share her findings with you. Her work can be found on Examiner.com.