In case you haven't noticed, it's the season of pumpkin -- especially for its subcategory, pumpkin spice. But if you're already feeling some pumpkin fatigue and are looking to enjoy fall's harvest minus the squash plant, you're in luck. Here's a look at new fall dishes from restaurants across the city rich, in turnips, mushrooms, butternut squash and more

Chalk Point Kitchen's cauliflower gratin

Cauliflower is all over the seasonal restaurant's October
Cauliflower is all over the seasonal restaurant's October menu, from a cauliflower steak to a crispy cauliflower burger, new to the lunch menu. This new shareable dinner item features a pine nut crumble, Parmesan and Gruyere. $14; 527 Broome St., 212-390-0327 (Credit: Chalk Point Kitchen)

Industry Kitchen's kabocha butternut squash soup

The new waterfront restaurant is ushering in fall
The new waterfront restaurant is ushering in fall with some specials, including this kabocha butternut squash soup is topped with caramelized marshmallow croutons for a sweet starter. $8; 70 South St., 212-487-9600 (Credit: Industry Kitchen)

David Burke fabrick's roasted mushroom flatbread

New vegetarian options have popped up on the
New vegetarian options have popped up on the menu at this restaurant, located in the Archer New York hotel. The roasted mushroom flatbread features several varieties of the earthy ingredient, including maitake and oyster, with melted Gruyere cheese. $16; 47 W. 38th St., 212-302-3838 (Credit: David Burke fabrick)

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Virginia's caramelized romanesco

Chef Christian Ramos, former sous chef at Per
Chef Christian Ramos, former sous chef at Per Se, recently updated his market-based menu with fall ingredients. Dishes include this small, sweet and salty dish, which is served like a cauliflower steak and features toasted pine nuts, clothbound cheddar, speck vinaigrette and golden raisins. $12; 647 E. 11th St., 212-658-0182

Rebelle's scallops with turnip and apple

This seasonal French restaurant, fresh off receiving a
This seasonal French restaurant, fresh off receiving a Michelin star -- the first for chef Daniel Eddy -- has updated its dinner menu. Among the many vegetable offerings is this colorful dish, which pairs lightly seared scallops with thin slices of raw turnip and green apple, all sitting in an herbaceous green juice. $16; 18 Bowery; 917-639-3880

Madison Square Tavern's sweet potato gnocchi

Pasta is not forgotten this fall. And a
Pasta is not forgotten this fall. And a new creation for the season here is a sweet potato gnocchi, which sits on top of a bed of spaghetti squash and curry roast vegetables in an herbal broth and porcini oil. $28; 150 W. 30th St., 212-244-0410

Faro's fire-roasted butternut squash

The menu regularly changes at this seasonal spot,
The menu regularly changes at this seasonal spot, which recently earned a Michelin Guide Bib Gourmand award for its affordable, quality food. New items for fall include this starter, comprised of butternut squash cooked in a wood-fired oven and adorned with whipped chevre, sage oil and pumpkin seed-oat granola. $13; 436 Jefferson St., Bushwick, 718-381-8201