It’s fall, meaning gourd groupies will be out in force. But there are treats out there beyond your standard pies and muffins. Here are a few dishes that incorporate pumpkin and other squash in unusual ways:
This Montrose restaurant’s special pumpkin curry dish isn’t listed on the menu, but it’s always available—just ask for it at the counter. Made with the Thai squash known as fug tong, which is stickier and sweeter than its American counterpart, the rich, creamy, heat-packed dish comes with rice and your choice of protein (we recommend the pork).
Chef Marco Wiles’s $8 “fritto” menu section includes a scrumptious pumpkin-and-goat-cheese croquette appetizer that marries supple, earthy squash with tart chèvre inside a lightly breaded shell. Like the best Halloween candy, these orange orbs vanish quickly, so you might want to double your order.
Menu names are deceiving at this Chinese-vegetarian restaurant in Asiatown. The delightful cream of pumpkin soup with shark fin—a dish symbolizing wealth in ancient China—is actually more broth-y than creamy. And thankfully, the “shark fin” is really cubed shark fin squash, which mimics the texture of the real thing.