Delicious Recipe for Sukkot and Thanksgiving with Leah Koenig

This tender, gently spiced bread, called pan de calabaza, can be shaped in a spiral for Sukkot baked in a loaf pan, or formed into rolls. But this recipe’s sunset-colored challah-style braid (plait) is particularly beautiful. Serve it for Sukkot or at any fall meal.  Leah Koenig is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) - a 400+ recipe collection of Jewish dishes from around the globe.  The Jewish Cookbook was named a "Best New Cookbook" for Fall 2019 by Bon Appetit, Food & Wine, Eater, The Kitchn, and Forbes.Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World gourd across the Mediterranean during the time of Columbus, and Sephardi cuisine continues to utilize pumpkin in many baked goods, jams, and other dishes today.