We couldn’t resist. We love pumpkin and squash so much we just had to dedicate an entire column to these fruits of the fall harvest. With Thanksgiving close at hand, it’s just about time to think about all the applications that might round out the platters on the table for the big T-Day meal, but in the meantime, these cafes and restaurants offer an early taste, no preparation required.
Roasted Winter Vegetable Salad
You’ll find squash and pumpkin being applied in all sorts of ways at Seven Stars Coffee House, but one of our favorites is the winter salad ($6.75), loaded with roasted vegetables like butternut squash, red onion, sliced potatoes, tri-colored bell peppers, portobellos and tomatoes. It’s served on a bed of field greens, tossed in a light vinaigrette dressing. If it’s more of a soup day, the café does many takes on a pumpkin or squash soup, including butternut squash, spinach and white bean soup, or pumpkin soup with cranberries. In the pastry department, pumpkin finds its way into everything from cookies (with craisins, $1.25 each) to scones ($2.25 each) to the substantial pumpkin loaves ($1.50/slice or $12/loaf).
7015 Amundson Ave.; 952.345.3380
Hours: 6:30 a.m.–2 p.m. Mon.–Fri., 8 a.m.–2 p.m. Sat. Closed Sun.
Pumpkin Pancakes
One of the most requested menu items at Edina Grill is the pumpkin pancakes. They only run on the menu in October and November, and that’s a long time to wait in between seasons! Be sure to get in and try them while you can. This year you’ll find them either with praline sauce and caramel apples, or with poached pears, candied nuts and cinnamon ricotta, served with a side of breakfast meat ($11).
5028 France Ave. S.; 952.927.7933
Hours: 7 a.m.–10 p.m. Mon.–Thurs., 7 a.m.–11 p.m. Fri.–Sat., 7 a.m.–9 p.m. Sun.
Butternut Squash Soup
Chef Mark Campbell loves to incorporate seasonal ingredients into his chef’s specials, and the soup du jour is one place the creamy texture of squash fits right in. It could be chipotle butternut squash soup, curried squash soup, or squash and orange soup with fresh oranges…is your mouth watering yet? The soups are $4.25 for a cup or $5.50 for a bowl, and are served with a French baguette. Call the restaurant to find out what today’s soup is, or follow the restaurant on Facebook or Twitter.
4950 France Avenue S.; 952.922.8974
Hours: 11 a.m.–11:30 p.m. Mon.–Thurs., 11 a.m.–12 a.m. Fri.–Sat., 3 p.m. – 10 p.m. Sun.
Squash Tamale
Lovable by nature, tamales only get better with squash. At Cocina del Barrio, red curry squash is mixed in with the masa to make the squash tamale ($5.50), which is filled with black beans, making it a vegetarian option. It’s garnished with pumpkin seed and a chili de arbol salsa, made with the slightly smoky but still mellow dried arbol chili. For dessert, it’s a spiced pumpkin cake ($6), with house made cajeta (or goat’s milk caramel) ice cream. It’s topped with a pumpkin seed brittle. Chef Bill Fairbanks notes that the kitchen at Barrio is using more locally produced, seasonal items than ever.
5036 France Ave. S.; 952.920.1860
Hours: 11 a.m.–1 a.m. Mon.–Thurs., 11 a.m.–2 a.m. Fri.–Sat., 12 p.m.–1 a.m. Sun.
Pumpkin Cream Pie
If you’re not one that appreciates the art of making a pie from scratch, then Baker’s Square is welcome relief for those on pie duty. Classic pumpkin pie and this pumpkin cream pie, topped with a layer of whipped cream and nutmeg, are staples around the place in November. Whole pies can be taken out ($12.99), or enjoy a slice in the restaurant ($4.19). On “Pie Rush Wednesday,” get a free slice of pie with the purchase of an entrée. If you’d like to pick one up for Thanksgiving, it should be obvious that you’ll want to reserve a pie in advance, but pumpkin pies are also stocked every day on a first come, first served basis.
3000 W. 66th St.; 612.861.7471
Hours: 7 a.m.–11 a.m. Sun.–Thurs., 7 a.m.–12 a.m. Fri.–Sat.
Pumpkin Walnut Upside Down Cake
Executive chef Scott Thole of McCormick & Schmick’s created two pumpkin-inspired desserts for this fall season. The pumpkin walnut upside down cake ($6.95) is an individual-sized spiced cake made in a circle mold, served with caramel and dried cranberries on top and drizzled with a caramel sauce. The spiced pumpkin cheesecake ($8.95) is made with a graham cracker and pecan crust, then garnished with caramel, spiced whipped cream, pecans and pumpkin seeds. All of the desserts here are made in house, from scratch.
Galleria, 3510 W. 70th St.; 952.920.1142;
Hours: 6 a.m.–11 p.m. Mon.–Fri., 6 a.m.–12 a.m. Sat., 6 a.m.–10 p.m. Sun.
Stuffed Squash
As soon as the heirloom tomatoes have run out for the season, Good Earth is all over the crop of squash and pumpkins. There’s always a stuffed squash ($10.95) on the menu, and this year it’s butternut with a little bit of honey and orange zest, with a stuffing of apples, celery, onions, wehani (brown) rice and caramelized pecans. Squash works really well with pasta, as well, and you’ll find butternut squash lasagna ($12.95) prepared in a heart-healthy way with marinara sauce, a low fat cream sauce and a side of field greens. The autumn risotto this year is full of warm flavors like wild mushrooms, roasted butternut squash, red chard, sage, goat cheese and toasted walnuts ($12.95). The popular harvest wrap comes back every year, and in it you’ll find roasted turkey, gingered yams, wild rice from Bemidji, MN, craisins, almonds and a cream sauce, wrapped up in a honey wheat tortilla. While that already sounds like a lot, it’s just a sampling of the fall menu that had been nailed down at the time of writing. Be sure to stop in or look at the menu online for more autumn dishes.
Galleria, 3510 W. 70th St., Edina; 952.925.1001;
Hours: 7 a.m.–10 p.m. Mon.–Sat., 7 a.m.–9 p.m. Sun.
Pumpkin Cupcake
What’s not to love about a pumpkin cupcake? At Franklin Street Bakery, it’s a staple, with pumpkin flavored cake and the top decorated with frosting to look like a pumpkin ($2.99). The pumpkin cheesecake is also a favorite, offered in both an 8-inch ($25) and an individual size ($1.99). One of pastry chef Lynne Hackman’s other favorites, available year round, is a chocolate zucchini quick bread. It’s a two-pound spiced chocolate loaf, studded with shredded zucchini and topped with a sprinkle of chocolate chips ($7.99).
3904 Sunnyside Rd.; 952.929.2253
Hours: 7 a.m.–6 p.m. Mon.–Sat., 8 a.m.–6 p.m. Sun.
Market Chopped Salad
Even the seeds of the pumpkin should get a little love, and at Romano’s Macaroni Grill, they do, with the new market chopped salad ($12), made with diced pepperoni, turkey, carrot, tomato, shredded romaine, sliced olives, pumpkin seeds and ranch dressing. It’s just one of many new items that were launched at the end of summer, including a whole section of the menu devoted to tapas, along with new flatbreads, crostinis, entrees and more.
7651 France Ave. S.; 952.844.0084
Hours: 11 a.m.–10 p.m. Sun. – Thurs., 11 a.m. – 11 p.m. Fri.–Sat.
