I love autumn in Boston.
The air becomes crisp, the sun still shines brightly, and . . . the trees! The trees reveal their glorious hues as a last hurrah before they become bare for the winter.
With this cold weather comes the desire for roasted pumpkins, hearty soups, and apple pies!
I’m still getting used to my new place. Our old place was on the fifth floor of a large elevator building, and therefore was quite warm and insulated. We usually didn’t turn on the heat until January! My new place has a ton of windows (a good thing in general!), which unfortunately also translates to a lot of heat loss. As a result, I’ve been bundling up at home, drinking lots of hot tea, and cooking warm, hearty meals.
I seriously need to get that chimney cleaned so I can use the fireplace!
Oven Roasted Kabocha Squash
This oven roasted kabocha squash (Japanese pumpkin) is one of my favorites right now. I actually prefer Kabocha squash to normal pumpkins. It’s like crack for me – I can’t stop eating it! It’s sweet, roasts up beautifully, and works with so many things. I recently roasted a whole squash and have been enjoying it for breakfast (!) and dinner every day.
Kabocha Squash Gnocchi
Why boil gnocchi when you can fry it? Kabocha squash is starchier than pumpkin, and therefore lends itself really easily to being made into gnocchi. I love eating gnocchi this way, just simply pan-fried and drizzled with some truffle oil and sea salt. Click here to see the recipe.
Celeriac Apple Potato Soup
I made this celeriac apple potato soup based on an inspiration from a meal at Upstairs on the Square. It’s simple, hearty, and perfect for those chilly nights. It’s also a great way to use up those apples you got from apple picking!
Savory Chinese Pumpkin Cakes
These savory Chinese pumpkin cakes are a family classic from Bryan’s side of the family. His grandmother used to make them in China, and his mom figured out how to adapt it using US ingredients. I’m really tempted to try making these with kabocha squash this year!
I have always loved the Kaddo Bourani (Afghan baked sugar pumpkin) at The Helmand, my favorite Afghan restaurant here in the Boston area. The magical combination of the sweet pumpkin, savory meat sauce, and cool garlic mint yogurt is out of this world.
Maple Butternut Squash Soup
Bryan dreamed up this creative interpretation of the traditional apple pie – inside out apple pies! All you need is a muffin tin and a really sharp knife. They present beautifully and are eco-friendly too.
Pumpkin Mochi Cake
I’m a sucker for anything made with mochi, and this pumpkin mochi cake is no exception. Serve a big, fat slice either warmed or at room temperature.
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