A Taste of Fall From Loews Hotels
Two Seasonal Recipes to Bring Autumn to the Table
There’s something special about fall. The air turns crisp, the days grow a little cozier, and the season brings a fresh batch of ingredients that make gathering for meals even more inviting. From sweet, roasted squash to comforting, creamy pastas, savor familiar autumn flavors with a delicious twist.
At Loews Hotels, memorable experiences are made up of thoughtful details, and great food is no exception. Inspired by this season’s flavors, we’re sharing two fall recipes that bring the restaurant to your own kitchen: Autumn Lobster Orzotto with Honeynut Squash and Roasted Delicata Squash with Honeynut Purée, Pepita Salsa and Pomegranate.
Whether you’re planning a dinner party, preparing a special weekend meal, or simply looking for inspiration for your next home-cooked dinner, these dishes are a delicious way to celebrate the season.
Autumn Lobster Orzotto with Honeynut Squash
When the weather cools down, a comforting, warm dish is always welcome. This Autumn Lobster Orzotto combines orzo pasta with honeynut squash, lobster, and a touch of fresh lemon for a dish that feels both comforting and elevated.
The result is a satisfying seasonal entrée that brings together the best of land and sea, making it a wonderful centerpiece for an autumn dinner.
Recipe Details
- Serves: 4
- Prep time: 20 minutes
- Cook time: 35–45 minutes
Ingredients
Honeynut squash purée
- 3½ cups honeynut squash, peeled and diced (about 1 lb)
- 2 tablespoons extra-virgin olive oil
- ⅓ cup sliced shallots (about 1 large shallot)
- 4 teaspoons chopped garlic (about 4 cloves)
- ¾ cup coconut milk
- 2 teaspoons salt
- 1 teaspoon fresh thyme leaves
Roasted honeynut squash
- 3½ cups honeynut squash, medium diced (about 1 lb)
- 1½ tablespoons olive oil
- ¾ teaspoon salt
Orzotto
- 1¼ cups dry orzo pasta
- 1½ tablespoons olive oil
- ¼ cup finely diced shallots
- 2 teaspoons minced garlic (about 2 cloves)
- 2 tablespoons Cognac
- 2 tablespoons dry white wine
- 2 cups lobster or vegetable stock, plus extra as needed
- ⅔ cup honeynut squash purée
- ¼ cup heavy cream
- 1¼ teaspoons salt
- 3½ oz cooked lobster meat
- ½ cup quartered artichoke hearts
- 1 cup finely shredded kale
- ½ cup roasted diced honeynut squash
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
1. Prepare the honeynut squash purée.
In a medium saucepan, combine the diced squash, shallots, garlic, olive oil, coconut milk, salt, and fresh thyme. Cook gently over low heat, stirring occasionally, until the squash is completely tender. Transfer to a blender and blend until smooth. Reserve 2/3 cup for the orzotto.
2. Roast the squash.
Preheat the oven to 350°F (175°C). Toss the diced squash with olive oil and salt, then spread it in a single layer on a baking sheet. Roast for approximately 15 minutes, or until tender and lightly caramelized. Reserve 2/3 cup for the finished dish.
3. Toast the orzo.
Heat the olive oil in a medium saucepan over medium heat. Add the dry orzo and toast for 2–3 minutes, stirring frequently, until lightly golden. Add the shallots and garlic and cook for another 1–2 minutes, until fragrant. If the mixture becomes too dry, add a small splash of stock.
4. Build the orzotto.
Pour in the Cognac and white wine, stirring until the liquid has mostly reduced. Add the stock, honeynut squash purée, heavy cream, and salt. Reduce the heat to low and simmer gently for 10–12 minutes, stirring frequently, until the orzo is tender and creamy. Add more stock as needed.
5. Add the finishing touches.
Gently fold in the cooked lobster meat, artichoke hearts, shredded kale, and roasted squash. Cook over low heat for another 1–2 minutes, just until warmed through and the kale begins to soften.
6. Finish and serve.
Remove from the heat and stir in the lemon zest and juice. Taste and adjust the seasoning as needed. If the orzotto becomes too thick, add a splash of warm stock to restore its silky consistency. Spoon into warm, shallow bowls and finish with your favorite fall garnish. Serve immediately.
Roasted Delicata Squash with Honeynut Purée, Pepita Salsa and Pomegranate
For a colorful addition to any fall table, this roasted delicata squash dish celebrates seasonal produce with layers of flavor, texture, and vibrant color.
Beautiful enough for a special occasion and versatile enough to serve alongside your favorite autumn entrée, this dish is a fresh take on seasonal comfort food.
Recipe Details
- Oven temperature: 350°F (175°C)
- Best served: Warm
Ingredients
Honeynut squash purée
- 3½ cups honeynut squash, peeled and diced
- 2 tablespoons extra-virgin olive oil
- ⅓ cup sliced shallots
- 4 teaspoons chopped garlic
- ¾ cup coconut milk
- 2 teaspoons salt
- 1 teaspoon fresh thyme leaves
Roasted delicata squash
- Roasted Delicata Squash
- About 2 cups delicata squash, seeded and cut into ⅝-inch half-moons
- 2 teaspoons olive oil
- 1¼ teaspoons salt
Pepita Salsa
- 2½ cups pepitas (pumpkin seeds)
- ⅓ cup chopped jalapeño
- 1 cup fresh cilantro leaves
- 2 teaspoons minced garlic
- 2 tablespoons chopped onion
- ½ cup fresh lime juice
- 1 cup avocado oil
- 1¼ teaspoons salt
- ⅓ cup + 1 tablespoon water
For plating, per serving
- ⅓ cup honeynut squash purée
- 12 pieces roasted delicata squash
- 1 tablespoon pomegranate seeds
- 1 teaspoon pomegranate molasses
- 1 teaspoon pepita salsa
- Your favorite fall garnish, as desired
Instructions
1. Prepare the honeynut squash purée.
In a medium saucepan, combine the diced squash, shallots, garlic, olive oil, coconut milk, salt, and fresh thyme. Cook gently over low heat, stirring occasionally, until the squash is completely tender. Transfer to a blender and blend until smooth and velvety. Keep warm until ready to serve.
2. Roast the delicata squash.
Preheat the oven to 350°F (175°C). Halve the squash lengthwise and scoop out the seeds. Slice into 5/8-inch-thick half-moons, leaving the edible skin intact. Toss with olive oil and salt, then arrange in a single layer on a baking sheet. Roast for approximately 8 minutes, or until tender.
3. Prepare the pepita salsa.
Place the pepitas in a food processor and pulse until coarsely chopped, maintaining some texture. Add the jalapeño, cilantro, garlic, onion, lime juice, avocado oil, salt, and water. Pulse until combined into a coarse, textured salsa. Avoid overprocessing.
4. Plate and finish.
Spoon approximately 6 tablespoons of warm honeynut squash purée onto the center of each plate, spreading it into a smooth circle. Arrange 12 pieces of roasted delicata squash over the purée. Scatter 1 tablespoon of pomegranate seeds over the squash, drizzle with 1 teaspoon of pomegranate molasses, and finish with 1 teaspoon of pepita salsa and your favorite fall garnish.
Make the Most of the Season
Fall cooking is all about embracing ingredients at their seasonal best and finding new ways to bring people together around the table. Whether you gravitate toward the creamy richness of lobster orzotto or the vibrant flavors of roasted squash, these recipes offer inspiration for making the most of autumn’s harvest.
So, set the table, invite your favorite people, and enjoy a taste of the season. After all, some of the best memories begin with a great meal and a little time spent together.
