Recipe Roundup: Winter Squash

Paolo Parmeggiani's pumpkin soufflé with Parma chips

 

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

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In Season: Pumpkins

pumpkin

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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Valentine's Day Dessert Roundup

Michael Schwartz's recipe for Meyer lemon pudding cakeMichael Schwartz's Meyer lemon pudding cake

Happy Valentine's Day, folks! In case you missed them, here are all of the totally sweet desserts we featured last week: Shuna Lydon’s Rose Petal–Vanilla Bean Shortbread We'd be thrilled to receive a box of these floral and crumbly cookies in place of the run-of-the-mill bouquet. Michael Schwartz’s Meyer Lemon Pudding Cake This lofty, soufflé-like treat is a cinch to prepare, which means you can spend more time with your special someone.

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Recipe: Milk Chocolate Soufflé with Roasted Banana-Caramel Sauce

Milk Chocolate Soufflé with Roasted Banana Caramel Sauce Clinton St. Baking Co. chef Neil Kleinberg made this delectable dessert at a Beard House workshop to demonstrate the power of the egg. We think it’s the perfect way to demonstrate your love to the chocoholic in your life this Valentine’s Day. Get the recipe here.

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Recipe: Pumpkin Soufflé with Parma Ham Chips

Savory pumpkin soufflé As promised, we're bringing you the recipe for the savory pumpkin soufflé with prosciutto di Parma chips (not shown) that Paolo Parmeggiani served at the Beard House last Tuesday. Make it as a delicious, unexpected part of your Thanksgiving spread.

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Eye Candy: Beard House

pumpkin souffléThis savory pumpkin soufflé, topped with crispy shards of prosciutto di Parma, appeared on Paolo Parmeggiani's ambitious Beard House menu last week. Click here for more photos from the dinner (and check back soon for the soufflé recipe!). (Photo by Joan Garvin)

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