We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.

-Michael Harrington
New York University



Pumpkin Bisque in a Carnival Squash


Yield: 4 Servings


  • 1/2 pound pumpkin puree
  • 1/2 pound fresh pumpkin, diced and roasted
  • 1 onion, diced
  • 1 cinnamon stick
  • 4 cups vegetable stock
  • Salt and pepper to taste
  • 1 quart heavy cream
  • 4 small carnival squashes, tops off, guted and roasted

Garnish with Cinnamon Crème Fraiche

  • 4 tablespoons crème fraiche
  • 1 tablespoon cinnamon


Sweat all vegetables add vegetable stock and cinnamon stick. Season. Bring to boil then reduce to a simmer for 45 minutes. Puree soup, adjust consistency with heavy cream. Season with salt and pepper. Strain through a chinois.


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