Pumpkins are one of the most universally recognized telltale signs of autumn, and there are certainly no shortages of them in New York City. Stoops, windows, and store entrances are well seasoned in the harvest spirit, greeting guests and street goers with a mélange of gourds, foliage, and fall trappings. The briskness in the air is synchronously celebrated across restaurant menus, featuring the seasonal produce and hearty dishes that make the sweater-weather transition much more bearable.
For most Americans, the immediate culinary associations for pumpkin are pies and spiced lattes, but zucca is a vegetable that has been used liberally throughout Italian cuisine for centuries. There are several regional varieties that differ in color and taste yet share the commonality of adding undeniably interesting and complex flavor components. Used in both savory and sweet dishes, their sweet taste and creamy texture make them a great filling for pasta, as well as a wonderful counterbalance when paired with savory ingredients. Ready to taste outside of the pie box? We have rounded up some classic and creative dishes being served at restaurants around New York City featuring this seasonal star that are sure to pumpkin-spice up your palate!
Honeynut Squash with Ricotta and Pomegranate at Lupa Osteria Romana
Part of the Bastianich empire, this cozy Greenwich Village spot known for its Roman cuisine, salutes the season with the addition of an autumnal antipasto. Chef James Kelly starts by roasting honey nut squash with fresh thyme and rosemary. A hearty half of the warm squash is then placed atop a cloud of creamy ricotta that’s emulsified with honey and olive oil. It’s sprinkled with tart pomegranate seeds and cayenne toasted pumpkin seeds and finished with a black garlic vinaigrette that cuts through the sweetness and adds an unexpected dose of umami. The play of fall flavors and textures set the stage perfectly for courses that follow.
Butternut Ravioli at Pietro Nolita
Inspired by the pastel color palette of the Italian Riviera, this piccolo Nolita restaurant can’t be missed, thanks to its’ pretty pink façade. Inside, the Italian postmodern décor makes dining on their health-focused menu inspired by owner Pietro’s mother and grandmother, instantly chicer. Served from September until February, the butternut ravioli are a welcome kiss of comfort, handmade with fresh pasta, ricotta, Parmigiano, and served in a sauce of brown butter and sage.
Butternut Squash Pizza at Luchini Italian
Being delivery-only takes on a double meaning when it comes to Luchini Italian’s Butternut Bliss Pizza. The newest addition to the Tao Group family, Luchini is serving up a take on Italian-American classics designed by Chef Ralph Scamardella, including salads, pastas, pizzas, and a special game day menu available on weekends only available via Caviar, Grubhub, Seamless, UberEats, Seamless and Slice delivery platforms. A timely additional to the menu, his Butternut Squash Bliss pizza is topped with wood oven-roasted butternut squash, fontina cheese, dried cherries, shaved delicate squash, and balsamic.
Pumpkin Oat Gelato & Pumpkin Mascarpone Cheesecake at L’Amico
Inspired by America’s love for pumpkin, Chef Laurent Tourondel just changed up the dessert menu of his Midtown Italian restaurant, L’Amico, dedicating two confections to this seasonal vegetable. The Pumpkin Oat Gelato, made with oat milk, rolled oats and raw cashews is a vegan dream, while the Pumpkin Mascarpone Cheesecake satisfies those seeking something more decadent. Topped with a brittle made of Piemonte hazelnuts, the cheesecake makes for an excellent addition to the holiday table and can be ordered whole with twenty-four hours notice. Both desserts are available from September through December.
Tortelli di Mantova at Locanda Verde
This classic northern Italian dish dates back to the Renaissance when pumpkins first arrived in Italy from Central America. Typically served during the holiday months, these little fall flavor bombs are traditionally filled with pumpkin, mostarda di Mantova, and Amaretti cookies. Locanda Verde’s spin starts with fresh pasta stuffed with squash and mascarpone cheese. Once boiled, they are sautéed in brown butter, mixed with a pear mostarda, and topped with crushed Amaretti cookies and fried sage.