This week’s Food & Drink, by Reader contributor Anne Spiselman, is the first in a series profiling what local chefs are doing with key ingredients–in this case, pumpkin. Among the highlights: a five-course pumpkin dinner available through November 2 at Va Pensiero; a pumpkin soup served with a dry-ice-fueled pumpkin billowing Autumn Aromas at Lockwood (video here); and another pumpkin soup, this one given a twist through the Moroccan spice blend ras el hanout by chef Kristine Subido at Wave.
But we’re curious to hear what readers are doing (or would like to do) with pumpkin. Editor Alison True starts the pumpkin recipe swap off with four recipes from ReadyMade: for toasted pumpkin seeds, pumpkin puree, pumpkin butter, and pumpkin ravioli. What are your favorites?