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Bewitched
Squash Soup
Cook 1 cup chopped onion in
2 tablespoons olive oil in a saucepan over
medium heat, 5 minutes; season with salt
and pepper. Add 1 cup chopped peeled
potato and a pinch of cayenne; cook
3 minutes. Add 3½ cups vegetable broth
and bring to a simmer. Add 3 cups chopped
peeled butternut squash; cook until tender,
20 minutes. Puree with an immersion
blender. Ladle into bowls; slide a plastic
witch finger onto the end of each spoon.Apple Monster
Mouths
Quarter and core a red apple;
brush with lemon juice. Cut out a
wedge from the skin side of each
piece to form a mouth. Fill with
peanut butter, then insert
sliced almonds for teeth.Banana
Mummies
Cut 4 peeled bananas in half
crosswise and insert a skewer into
each half. Freeze until firm, 1 hour.
Microwave 4 ounces chopped
semisweet chocolate in 20-second
intervals, stirring, until melted. Dip
the bananas in the chocolate; press
2 candy eyeballs on each and let set,
about 10 minutes. Microwave
8 marshmallows until puffed, 10 to
15 seconds. Stir until smooth; let
cool slightly. Using a spoon, scoop
up some of the marshmallow (it will
stretch into a thread) and wrap it
around the bananas. Transfer to a
parchment-lined plate and freeze.Glowing Potion
Combine ⅓ cup green melon liqueur
with 1 cup tonic water in a liquid
measuring cup and pour into 12 plastic
test-tube shot glasses. If you set them
under a black light, they’ll glow in the
dark thanks to the tonic.Ghoulish
Smoothie Bowl
Blend 2 cups spinach, 1 chopped peeled
apple, 1 cup ice, ½ frozen banana
and 1 tablespoon each honey and
lemon juice until smooth and thick.
Pour into 2 bowls and top with fruit,
nuts and/or seeds to make a face. CLOCKWISE, FROM TOP LEFT: JAMIE KIMM, KANG KIM, RALPH SMITH, VICTOR PRADO, RALPH SMITH.