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Chicken Marsala

By
Jordan Snowden
-
0
An above shot of a brown ceramic bowl filled with Chicken Marsala.

There’s nothing quite like the comfort of roast chicken. But this chicken marsala recipe gives it a soulful, elegant turn. After an overnight in a lemon-and-garlic brine, and a spell in the oven, the bird emerges with skin that shatters under the fork, roasted in duck fat until blistered and golden. Maitake mushrooms, seared until their ruffled edges crisp and their centers go silky, tumble into a Marsala and demi-glace reduction that’s as heady as it is rich. The sauce pools around the chicken like velvet, carrying whispers of caramelized wine and slow-simmered stock. A final sprinkle of fines herbes brightens the plate, lifting its deep flavors into something both grounded and celebratory. It’s the kind of dish that feels slow and generous. The kind of dish you linger over with good company and a glass of wine.

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An above shot of a brown ceramic bowl filled with Chicken Marsala.

Chicken Marsala

  • Author: Philip Call
Print Recipe

Description

There’s nothing quite like the comfort of roast chicken, but here it’s given a soulful, elegant turn.

Ingredients

Scale

Chicken

  • 1 whole chicken (Farm 57)
  • 1 gal water
  • 1 cup Kosher salt
  • 1 cup granulated sugar
  • 2 lemons
  • 1 bulb garlic
  • 1 lb Maitake (Bounty Beneath)
  • 6 oz Marsala
  • 6 oz demi-glace (store bought or homemade, see below)
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Duck fat (or tallow) (Joe Jurgielewicz & Son)
  • Extra-virgin olive oil
  • Fines herbes (parsley / chervil / tarragon / chive) (Coldco Farm)

Demi-Glace – Glace de Viande

  • 50 lb beef bones (Pasture Perfect Farm)
  • 10 lb onions
  • 5 lb carrots
  • 5 lb celery (Haffey Family Farms)
  • 3 bulbs garlic
  • Rosemary, thyme, bay leaf, peppercorn sachet
  • Vegetable trimmings – e.g., mushroom stems, asparagus ends, fennel tops, broccolini leaves, etc.
  • 15–20 lb chicken feet (Farm 57)

Instructions

Chicken

  1. Combine water, salt, sugar, sachet, halved lemons, and garlic into a brine. Pour over chicken. Refrigerate for 12 hours.
  2. Remove from brine, place uncovered on tray. Refrigerate for 12 hours.
  3. Oil sheet tray with duck fat. Break down chicken into 2 breasts, 2 legs, 2 thighs. Place chicken pieces on the prepared tray. Roast at 450 degrees for 20–30 minutes until skin is very crisp.
  4. Add 2 oz duck fat to a very hot skillet. Add cleaned Maitakes (reserve trimmings for stock). Cook until golden brown and edges begin to crisp.
  5. Add Marsala (careful as this will create a flame). Let the flame burn off the alcohol. Reduce the liquid until it begins to become viscous. Add demi-glace, reduce to nappe.
  6. Remove chicken from the oven, allow to rest on a cooling rack for 5 min. Transfer to a plate, pour sauce and mushrooms over it. Garnish with olive oil and fines herbes.

Demi-Glace – Glace de Viande

  1. Place beef bones in a stock pot, cover with water, bring to a simmer and leave there for 18 hours.
  2. Remove from heat, strain into a new pot leaving the bones in the original pot. Recover the bones with water, simmer for 18 hours.
  3. Add the herbs, vegetables, and trimmings to the beef stock and simmer for 6 hours. After which, strain the vegetables from the stock and continue to reduce.
  4. After the second wash has simmered for 18 hours, strain and discard the beef bones. Then combine the second wash with the beef stock. Add the chicken feet and simmer for 6-8 hours to reduce and thicken. Strain through a chinois and discard the chicken feet.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Rainbow Trout with Fennel and Mushrooms

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Rainbow Trout with Fennel and Mushrooms

By
Jordan Snowden
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0
On a black wooden surface is a Rainbow Trout with Fennel and Mushrooms sitting next to a knife.

Rainbow trout takes center stage in this vibrant, seasonal dish. Crisped skin and tender flesh are balanced by the earthy richness of mushrooms and the subtle sweetness of fennel. A splash of white wine and butter turns the vegetables into a glossy pan sauce that’s poured generously over the fish, while fresh herbs and lemon bring brightness to every bite. Simple to prepare yet elegant enough for company, this recipe highlights the beauty of cooking with fresh, local ingredients.

What’s the Difference Between Rainbow Trout and Regular Trout?

Rainbow trout is milder, more approachable, and widely available—great for versatile cooking. Other trout varieties tend to be richer and stronger in flavor, appealing to those who want a more robust, “wild” taste.

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On a black wooden surface is a Rainbow Trout with Fennel and Mushrooms sitting next to a knife.

Rainbow Trout with Fennel and Mushrooms

  • Yield: Serves 4–6 people 1x
Print Recipe

Description

A vibrant, seasonal dish.

Ingredients

Scale
  • 1 whole trout (Laurel Hill Trout Farm)
  • 2 lb mixed mushrooms: Chanterelle, Blue Oyster, Lion’s Mane, Maitake (Bounty Beneath)
  • 1 head fennel (Coldco Farm)
  • ½ white onion (or ramp, shallot, red onion, or onion of any kind)
  • Chives (Coldco Farm or foraged)
  • 300 ml (10 oz) white wine
  • 2 oz butter
  • Fines herbes (Coldco Farm)
  • One lemon (for its juice)
  • Olive oil
  • Salt and pepper

Instructions

  1. Ask your fishmonger to gut and clean your trout.
  2. Pat trout dry with paper towels, rub with olive oil, and season liberally with salt and pepper.
  3. Grill on a wildly hot grill until skin is crisp and the flesh is light pink.
  4. Over a high flame, get a skillet extremely hot. Add olive oil and mushrooms, cook until dark brown. Season, add chopped fennel and onion, and cook until fennel begins to brown. Add white wine, reduce au sec. Add butter, cook until noisette. Pour entire pan over trout on a dish with a generous lip to hold the liquid.
  5. Garnish with fine herbs. Squeeze a whole lemon on top and serve immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Gnocchi with Braised Oxtail and Collard Greens

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Gnocchi with Braised Oxtail and Collard Greens

By
Jordan Snowden
-
0
An aerial shot of a gray stone bowl filled with GNOCCHI WITH BRAISED OXTAIL AND COLLARD GREENS.

This isn’t your average plate of gnocchi. At Jillian’s Restaurant, Chef Philip Call reimagines the Italian classic by pairing pillowy ricotta-and-chèvre gnocchi with rich, fall-off-the-bone braised oxtail and tender collard greens. The dish strikes a beautiful balance. The gnocchi are light yet indulgent. The oxtail delivers deep, slow-cooked flavor, and the collards add a touch of Southern soul. It’s a recipe that speaks to the heart of seasonal cooking. Taking time, care, and humble ingredients, and transforming them into something unforgettable.

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An aerial shot of a gray stone bowl filled with GNOCCHI WITH BRAISED OXTAIL AND COLLARD GREENS.

Gnocchi with Braised Oxtail and Collard Greens

  • Author: Philip Call
Print Recipe

Description

This isn’t your average plate of gnocchi.

Ingredients

Scale

Gnocchi

Braised Oxtails

  • 2  tails, crosscut 2 inch thick (Pasture Perfect Beef)
  • 1 1/2 liters dry red wine
  • 1 qt demi-glace (homemade or store bought)
  • 3 large onions
  • 4–5 carrots (Healthy Harvest Farms)
  • 1 stalk celery
  • 1 bulb garlic
  • Rosemary / thyme / bay leaf / peppercorn sachet

Collard Greens

  • 3 to 3 1/2 lb collard greens, stemmed (Coldco Farm)
  • 1 large onion, diced (Haffey Family Farm)
  • 1/3 cup cider vinegar
  • 2 oz demi-glace (homemade or store bought)
  • 1/3 qt chicken stock
  • 1/2 cup dark brown sugar

Instructions

Gnocchi

  1. In a mixing bowl combine ricotta, chèvre, Parmigiano Reggiano, eggs, and salt until homogeneous.
  2. Add flour 1/2 cup at a time until a firm, slightly sticky dough is formed.
  3. Using a dough knife, cut off a piece of dough, then gently roll into a long, even cylinder approximately ¾ inch thick.
  4. Use a pizza roller to cut your cylinders into 1/2 inch pieces.
  5. Use a gnocchi board to shape the dough pieces into gnocchi. Place on a sheet tray, freeze; once frozen, bag and date them.

Braised Oxtails

  1. Reduce wine in a stock pot by half. Add demi-glace. Bring to a simmer, season.
  2. Place oxtails in a Dutch oven, add diced veggies and sachet.
  3. Pour liquid over tails and vegetables. Add 1–2 cups water —enough to almost cover tails.
  4. Braise in a 275 degree oven until pull-off-the-bone tender (4–5 hours).
  5. Strain braising liquid through a chinois into a pot, reduce to thicken.

Collard Greens

  1. Sweat onions in a rondeau. Deglaze with cider vinegar. Dissolve brown sugar in the liquid. Add demi-glace and chicken stock. Bring to a simmer.
  2. Add stemmed collards to simmering liquid in batches until they all fit in the pot.
  3. Cover and reduce heat to low. Cook for around a half hour—until desired tenderness is reached.
  4. Season with salt and pepper.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Try more wonderful fall farm-to-table recipes from Chef Philip Call:

Rainbow Trout with Fennel and Mushrooms

Chicken Marsala

Pork Chop with Bacon and Pickled Peppers 

Beef Shank with Confit Garlic and Polenta

Roasted Beets

Bartenders Share Their Go-To Summer Sips in a Heat Wave

By
Ethan Chmura
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0
A dock of various fruit cocktails with extravagant garnishes.

When Pittsburgh turns into a sauna, local bartenders know exactly what to pour. From crisp beers to refreshing cocktails, these pros share the drinks that keep them cool when the mercury climbs.

Alexander Riola (Fish Nor Fowl)

Hemingway Daiquiri
“So I’m straying away from my Sommelier roots here & going with a legendary cocktail: The Hemingway Daiquiri. Such a simple creation yet well layered & hits every refreshing note I crave during the hot summer months. The classic build is a favorite of mine but if I’m making mine at home or at Fish nor Fowl, I enjoy adding a dash of Peychaud Bitters to amplify the drink just a bit. Makes me feel like my toes are in the sand & there’s not a care in the world.” The classic Hemingway Daiquiri is made, Alexander says, “with 2 ounces of white rum (I prefer Ten To One White Rum), ½ ounce of maraschino liqueur, ¾ ounce of fresh lime juice, and ½ ounce of fresh grapefruit juice.”

Kelsey Holmberg (Bar Marco)

Americano
“When the weather is hot I prefer something low in alcohol but full of flavor, so I favor the classic Italian aperitivo: an Americano,” says Holmberg. “It’s similar to a Negroni, but Campari and sweet vermouth are mixed with soda water rather than gin. The beauty of Italian cocktails is often their simplicity, highlighting beautiful ingredients and traditional recipes. Campari is non-negotiable, but for depth and complexity I prefer a Vermouth di Torino (such as Cocchi) over the more ubiquitous but thinner French sweet vermouth.”

Jennifer Parks (Lilith)

Cucumber-Rose G&T, Sassoferrato Rosé of Sangiovese, Old Thunder’s 340 Lager
“To beat the heat the first thing I reach for is a Gin & Tonic, Rosé, or a cold beer,” says Parks. At Lilith, guests can enjoy a refreshing Cucumber-Rose G&T, a bright Sassoferrato Rosé, or a crisp 340 Lager. “I love all of these because they are crisp, cold, and make me forget during that first sip that it’s 90* with 90% humidity.” She hopes for “cooler weather” and says “fall cocktails are upon us soon!”

Sherlyn Nolasco-Galguera (Cellar’s Speakeasy)

Bee’s Knees
“The Bee’s Knees! A classic cocktail composed of three simple ingredients: Gin (Barr Hill, preferably), honey and lemon. If you’re really feeling fancy, a sugar rim really adds a nice finishing touch as well. This cocktail is the perfect mix of sweet and refreshing for hot days in the city. You can order it at any of your favorite restaurants or cocktail bars or simply make at home.” 

Fern Warzinski (Fet-Fisk)

Lovage Tequila Sunrise
“We at Fet-Fisk have lately been beating the heat by reaching for our variation on the Tequila Sunrise, created by our very own Fern Warzinski, with help from our Sam Suter. It makes a great batched cocktail!” This refreshing beverage is consists of a split base of house made lovage aquavit and arette tequila, orange juice, lemon juice, simple syrup shaken and poured over ice and lingonberry syrup. “The lingonberry on the bottom creates a beautiful ombré effect, and gets a luxardo garnish.”

Story by Ethan Chmura

Subscribe to TABLE Magazine‘s print edition.

Creamy Chipotle Chicken Enchilada Skillet

By
Anna Franklin
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0
Creamy enchilada with limes and garnishes in a skillet

This Creamy Chipotle Chicken Enchilada Skillet is comfort food made easy. Rotisserie chicken, smoky chipotle peppers, green chiles, and a splash of cream come together in a rich, flavorful sauce. Flour tortillas and plenty of melted cheese top it all off, baked until golden and bubbly. Serve with avocado, lime, and cilantro for a fresh finish.

What are Enchiladas?

Enchiladas are tortillas rolled around a filling, covered in sauce, and baked until warm and soft. They can be filled with chicken, beef, beans, or veggies, and topped with cheese, sour cream, or fresh herbs. They’re hearty, comforting, and easy to customize into a delicious meal like the Creamy Chipotle Chicken Enchilada Skillet.

What is the Enchilada Sauce?

Enchilada sauce is what makes the dish special. Red sauce is smoky and rich, green sauce is bright and tangy, and creamy chipotle sauce adds a little heat and smoothness. Whether homemade or from a jar, it brings all the flavors together.

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Creamy enchilada with limes and garnishes in a skillet

Creamy Chipotle Chicken Enchilada Skillet

  • Author: Anna Franklin
Print Recipe

Description

A creamy, smoky skillet dinner made with rotisserie chicken, chipotle peppers, tortillas, and melted cheese, baked until golden and bubbly.

Ingredients

Scale
  • 1 tbsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 rotisserie chicken, shredded and picked from the bone
  • 1 jar red enchilada sauce (we used the brand Siete)
  • 1/4 cup chopped chipotle peppers in adobo
  • 1 – 4 oz can diced green chiles
  • 1 cup heavy cream
  • 1 cup shredded Mexican cheese blend
  • 4–5 flour tortillas
  • avocado, limes, and cilantro for garnish

Instructions

  1. Preheat oven to 400 degrees
  2. In a cast iron skillet, sauté the chopped onion in 1 tablespoon of olive oil until fragrant.
  3. Add the shredded rotisserie chicken to the pan along with the enchilada sauce, chipotle peppers, green chiles and heavy cream. Stir over medium heat, until everything is evenly combined.
  4. Top with flour tortillas and shredded cheese. Bake until bubbly and brown.
  5. Serve with sliced avocado, lime wedges, and fresh cilantro.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and styling by Anna Franklin
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Great Recipes to Make with Pumpkin

By
Samuel
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0
Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

James Beard Award-winning author (and all-around great pal of TABLE Magazine) Cheryl Alters Jamison looked at peak fall produce part of her research into what’s delicious season by season. She was stunned by the obvious: it’s pumpkin season, for heaven’s sake! Enjoy a walk through the pumpkin patch with us. Cheryl’s recipes are easy to make, gorgeous to look at, and delightful to eat. What more could we ask for?

What to Cook with Farm-Fresh Pumpkins

Haitian Pumpkin-Beef Soup Recipe

Two bowls of Haitian Pumpkin-Beef Soup are shown on a reddish-brown surface, garnished with shredded cabbage and green onions.

The symbol of Haitian independence and the resilience of its people, Haitians traditionally eat joumou on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since 1804, it has represented freedom and has a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows for a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

Roasted Pumpkin Salad with Goat Cheese, Pomegranates, and Pepitas

A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Fall salads call for a bit of heft, for which chunks of fresh cooked pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but Cheryl offers instructions for preparing your own, if you wish.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Baked Baby Pumpkins

A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Here’s the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Pumpkin Cheesecake with Gingersnap Crust

Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

The classic flavors of pumpkin and spice spark international interest each autumn, mostly in the form of overpromoted lattes and scented candles. We toe a more traditional line with this pumpkin cheesecake recipe, which leans nicely into the aromatic baking spices we all love, but pairs them with creamy cheesecake filling and cradles them in a delectable ginger snap crust. If you make one, please call us over. We’ll bring freshly ground coffee beans and our appetites.

Recipes and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Pumpkin Cheesecake with Gingersnap Crust

By
Samuel
-
0
Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

As autumn casts its golden light over us, the classic pairing of pumpkin and spice returns to center stage…here in cheesecake form.

At this time of year, pumpkin spice appears everywhere. From complex coffee shop lattes crowned with frothy, pumpkin spice-dusted foam to boutique shelves heavy with spiced candles, the aroma is inescapable. At TABLE, however, we prefer an elegantly DIY approach with delicious outcomes. This pumpkin cheesecake leans into warm, aromatic spices. Cinnamon, nutmeg, and clove signal fall’s arrival, especially when folded into a velvety cream cheese filling. A crisp ginger snap crust offers a subtle, buttery bite beneath. Baked slowly to preserve its silken texture, it’s a dessert that feels as special on a weeknight as it does after a holiday feast. If you bake one, we will join you. We will bring the the coffee beans, and the forks. And maybe a swirl of fresh whipped cream for the final flourish. Sharing the season’s best flavors is what makes them unforgettable.

Pumpkin Cheesecake Recipe

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Three slices of pumpkin cheesecake on brown plates are arranged on a multicolored surface, each slice topped with a dollop of whipped cream and a sprinkle of cinnamon.

Pumpkin Cheesecake with Gingersnap Crust

  • Author: Cheryl Alters Jamison
Print Recipe

Ingredients

Scale

For the Crust:

  • 1 3/4 cups (about 12 ounces) gingersnap cookie crumbs
  • 2 tbsp packed brown sugar
  • ¼ cup unsalted butter, melted

For the Filling:

  • Three 8-oz packages cream cheese, at room temperature
  • 1 cup sugar
  • 15-oz can pumpkin puree
  • 3 large eggs plus 2 egg yolks, at room temperature
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp fine sea salt

Instructions

For the Crust:

Preheat the oven to 350 degrees.

  1. Stir together the crumbs and sugar in a medium bowl. Mix in the butter.
  2. Press mixture evenly into the bottom and about 1-inch up the sides of a 10-inch springform pan.
  3. Bake crust 8 to 10 minutes, until slightly deeper in color. Set crust aside to cool.

For the Filling:

  1. Blend cream cheese and sugar together in a stand mixer until smooth and somewhat fluffy.
  2. Add the pumpkin, eggs, vanilla and spices. Mix until smooth, stopping once or twice to scrape down the sides of the bowl.
  3. Pour filling over crust. Tap the pan gently a couple of times on the counter to release any air bubbles.
  4. Bake cheesecake about 1 hour 15 minutes, until the cheesecake looks slightly puffed and burnished, and the center is just set. Tiny cracks may be visible at the outer edge.
  5. Cool the cheesecake on a baking rack. After it has cooled 10 to 15 minutes, run a thin-bladed knife around the edge of the cheesecake to separate it from the pan sides. When cooled to room temperature, cover and refrigerate overnight. Slice and serve chilled.

Making your own Pumpkin Puree:

Preheat oven to 350 degrees.

  1. Select a pumpkin of about 2 to 2½ pounds, grown for flavor rather than jack-o-lantern looks, perhaps a sugar pumpkin, cheese pumpkin, or other “pie” pumpkin.
  2. Cut off the stem and slice the pumpkin into 4 or 6 wedges. Scoop out the seeds and stringy pulp.
  3. Place wedges on a silicon mat-lined baking sheet. Bake for about 50 minutes, until very soft.
  4. When cool enough to handle, scoop pumpkin meat away from the skins. Puree the pumpkin in a food processor. Remove any fibrous strings that remain. You should have about 2 cups of pumpkin puree, good for any of the recipes here that call for a 15-ounce can of pumpkin puree. It can be kept refrigerated for a few days or frozen for several months.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Baked Baby Pumpkins

By
Samuel
-
0
A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Baked baby pumpkins are the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Serving Suggestions for Your Baked Baby Pumpkins

Serve these tasty gems with your favorite roasted meat or fish dish, alongside a serving of cold weather greens. The natural bitterness of kale and radicchio makes an excellent counterbalance with the earthy sweetness of roasted pumpkin.

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A platter holds six baked baby pumpkins, some with their tops removed and filled with a sauce.

Baked Baby Pumpkins

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Decorate your fall plate with baked baby pumpkins.

Ingredients

Scale
  • 6 miniature single-serving pumpkins, tops cut off “jack-o-lantern” style and seeded
  • Olive oil
  • Fine sea salt
  • 6 tbsp (3/4 stick) unsalted butter
  • ¼ cup packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground dried red chile, preferably New Mexican or ancho
  • ¼ tsp ground coriander

Instructions

Preheat the oven to 350 degrees. Lightly oil a shallow baking dish.

  1. Coat the pumpkins and their lids lightly with oil, inside and out.
  2. Sprinkle the interiors of each lightly with salt.
  3. Place the pumpkins in the dish and top each with its lid. Bake for 50 to 55 minutes, or until soft and lightly browned. Leave the oven on.
  4. Melt the butter in a small pan over medium-low heat and mix in the brown sugar, cinnamon, red chile, and coriander. Drizzle the mixture inside each of the pumpkins. Replace the lids afterward. Bake for an additional 10 to 15 minutes, until very soft but still holding their shape. Serve hot.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

By
Samuel
-
0
A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Fall salads call for a bit of heft, for which chunks of fresh roasted pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but instructions follow for preparing your own, if you wish. However you garnish the salad, and whatever other ingredients you use to customize it, your Roasted Pumpkin Salad is sure to be a hit on an autumn afternoon.

How Do You Roast a Pumpkin?

1. Prep the pumpkin

  • Preheat oven to 350 °F.
  • Slice the pumpkin in half and scoop out the seeds. Save them for roasting on their own!
  • Leave the skin on because it’s easier to separate the flesh from the skin after roasting.

2. Season the pumpkin

  • Place the halves flesh side up on a baking sheet.
  • Rub olive oil into the flesh and sprinkle a little salt. Or use vinaigrette dressing (see below).
  • If you’re feeling fancy, sprinkle a bit of sweet paprika on, as well. 

3. Roast the pumpkin

  • Bake for 45–50 minutes, until soft (like a properly cooked potato). 

4. Scoop and serve (or save)

Use immediately by placing the pumpkin making mashed pumpkin in a stand mixer, adding butter or olive oil, salt, black pepper, and a dash of dried sage. Or refrigerate in a sealed container until you’re ready to use it in a recipe like the Roasted Pumpkin Salad below!

5. Pair your Roasted Pumpkin Salad with a lovely wine!

A classic rosé from Provence, replete with minerality and dry with just a touch of fruit, will complement the natural sweetness of roasted pumpkin.

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A colorful roasted pumpkin salad is presented on a plate with red and green lettuce, goat cheese, and pomegranate seeds.

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

  • Author: Cheryl Alters Jamison
Print Recipe

Description

A salad that sings the flavors of fall.

Ingredients

Scale

For the Vinaigrette:

  • ½ cup vegetable oil or other neutral-flavored oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp rice vinegar or white vinegar
  • 1 small shallot, minced
  • 2 tsp sugar
  • ¼ tsp fine sea salt

For the Salad:

  • One 2½– to 3-pound sugar or pie pumpkin, cut into 6 wedges and seeded
  • Several handfuls frisée or another sturdy green lettuce
  • Several handfuls red oak leaf lettuce, leaves of red endive or radicchio, or more frisée
  • 6 oz creamy goat cheese like chèvre, crumbled
  • ½ to ¾ cup pomegranate arils (about 1 pomegranate)
  • ¼ cup toasted salted pepitas (hulled pumpkin seeds)
  • Flaky sea salt, such as Maldon, or fleur de sel

Instructions

For the Vinaigrette:

  1. Place all the ingredients in a glass bowl and combine. Stir well with a small whisk or fork until the ingredients are mixed.
  2. Taste and adjust the seasoning.

For the Salad:

  1. Preheat the oven to 350 degrees. Grease a baking sheet or line it with a silicon mat.
  2. Place the pumpkin slices on the baking sheet, brush each with about a teaspoon of vinaigrette and bake for 45 to 50 minutes, until soft.
  3. Let cool briefly. Slice the wedge lengthwise into three thinner crescents, then slice the skin away from the pieces.
  4. Arrange a bed of the greens on a platter or in a large shallow bowl. Tuck red lettuces around the greens. Tuck pumpkin pieces around and throughout the salad. Drizzle with more vinaigrette. Scatter cheese, pomegranate arils, and pepitas over the salad, sprinkle with salt, and serve.

To Prepare Pepitas from Pumpkin Seeds: 

  1. Rinse pumpkin goo away from the seeds as best you can.
  2. Put seeds in a pan with water to cover by a couple of inches. Bring to a boil and boil for about 10 minutes.
  3. Drain seeds and lay them out on a clean dishtowel or paper towels. Let cool and dry on the surface. Roll over the seeds lightly with a rolling pin or wine bottle. The outer shells will crack and, with your fingers, you can then work out the green seed pods, the pepitas.
  4. Toss the pepitas with just a touch of oil. Sauté in a small heavy skillet until just fragrant, and sprinkle lightly with salt.

Did you make this recipe?

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Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

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Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

By
Samuel
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0
A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges, too. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Wonton Wrappers in a Ravioli Recipe?

Why not? Wonton wrappers are a clever shortcut for easy homemade ravioli, offering a delicate texture without the labor of rolling pasta from scratch. Their thinness ensures quick cooking, making them perfect for tender fillings like ricotta, spinach, or roasted pumpkin. Simply spoon the filling onto one wrapper, brush edges with water, top with another, and press or crimp to seal. They cook in no time: boil for just 2–3 minutes until translucent, then plate and baste gently with sauce. This simple swap saves time while delivering authentic flavor!

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A plate of pumpkin-stuffed ravioli is garnished with brown butter, sage, hazelnuts, and shaved cheese.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Pumpkin-Stuffed Ravioli bursts with creamy pumpkin.

Ingredients

Scale

For the Sauce:

  • 4 tbsp (½ stick) unsalted butter
  • 2 garlic cloves, sliced thinly
  • ½ cup chicken or vegetable stock
  • 1 tbsp minced fresh sage
  • ¼ tsp fine sea salt, or more to taste

For the Pasta and Filling:

  • 15-oz can pumpkin puree
  • ¾ cup ricotta cheese
  • ½ cup grated Parmigiano or Pecorino Romano cheese, or a combination of the two
  • 3 oz finely chopped hazelnuts (about ½ cup)
  • 1 tbsp minced fresh sage
  • ½ tsp fine sea salt, or more to taste
  • About 40 wonton wrappers (have extras on hand in case some tear, or you end up with extra filling)

To garnish: 

  • Shredded Parmigiano or Pecorino Romano cheese
  • ¼ cup coarsely chopped hazelnuts, toasted in a dry skillet
  • Fresh sage leaves or sprigs

Instructions

For the Sauce:

  1. Warm the butter in a small skillet over medium heat. Add the garlic and sauté it for a couple of minutes, until it just begins to color.
  2. Remove the garlic with a slotted spoon and discard it. Continue heating the butter, stirring it frequently. The aroma will begin to turn nutty as the milk solids turn into golden brown specks.
  3. Add the remaining sauce ingredients and simmer the mixture for several minutes to reduce the stock a bit and combine the flavors. Reserve.

For the Pasta and Filling:

  1. Mix together in a medium bowl the pumpkin, cheeses, hazelnuts, sage and salt.
  2. Spoon 1 scant tbsp of filling in the center of a wonton wrapper. Wet the edges of that wrapper and the edges of a second wrapper.
  3. Top the filling with the second wrapper and press down firmly on each side to make a tight seal. Use the tines of a fork to crimp the edges, or use a decorative pastry cutter or ravioli crimper to further seal the edges.
  4. Set the ravioli on a platter or baking sheet to dry out a bit while you form the remaining “pillows”.
  5. Repeat with the remaining filling and wonton wrappers. The recipe makes about 20 large ravioli.
  6. The ravioli can be cooked immediately or covered and refrigerated for up to a day.
  7. Heat several quarts of salted water in a large saucepan or stockpot. When the water comes to a rolling boil, gently slide in the ravioli. Unless your pot is quite large, it may be easier to cook the ravioli in two batches, to make sure none stick together.
  8. Cook just 3 to 5 minutes, until the dough is tender and no longer gummy. Scoop out ravioli with a slotted spoon and drain them gently. Transfer them to individual plates or shallow bowls.
  9. Quickly reheat the sauce, stirring to combine it, and spoon it equally over the ravioli. Garnish each serving with cheese, a sprinkling of nuts, and sage leaves or sprigs.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

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