It’s October – squashes are piling up at the farmers market and you’re probably planning a trip to a local orchard or patch for pumpkin picking.
This year, I’m just stepping out my backdoor for squashes. A few tiny seeds planted in the spring have sprouted into massive plants that are producing a gigantic bounty.
At your house, pumpkins may just be for carving, but this year think about cooking pumpkins or other squashes into a flavorful dish. Want some inspiration? Turn to our local chefs. There are plenty of spots to stop by for some delectable tastes. Here are a few highlights:
Aux Petits Delices in Wayne offers a pumpkin cheesecake featuring a cognac swirl and ginger crust, that’s topped with orange marmalade and fresh ginger.
At Georges’ in Wayne taste the pumpkin praline tart with mascarpone mousse, candied walnuts and maple ice cream. Or, try Executive Chef Chris Siropaides’ pan-roasted duck breast served with roasted butternut squash, wild rice and baby root vegetables, with an orange honey gastrique.
At Blackfish in Conshohocken, beautifully prepared dinner selections include a Lancaster County poulard served with butternut squash, lardons and lobster mushrooms.
The vibrant Susanna Foo Gourmet Kitchen in Radnor roasts butternut squash and fuji apples for a creamy soup that’s served with shrimp toast.
Swing by Hope’s Cookies in Rosemont for a seasonally inspired afterschool snack. Their fall pumpkin cookie is made with real pumpkin pie puree, natural spice and chewy caramel (and topped with fun fall sprinkles).
Bake 425, which opened in Bryn Mawr this past spring, offers a super creative “nutty chick” pizza, made with butternut squash puree, fontinella cheese, arugula, crisp pancetta, herb-grilled chicken, shaved parmesan and fresh rosemary.
Lastly, why not sip a pumpkin beer? Iron Hill Brewery has just introduced its Great Imperial Pumpkin seasonal ale, brewed with hundreds of pounds of pumpkins. And, McKenzie Brew House is sure to be brewing up their annual pumpkin brew, which also incorporates fresh pumpkin and spices.
Article originally appeared in Main Line Media News’ Flair section.
