November finds us deep in the thick of pumpkin and squash season. These wonderful vegetables add a velvety thick texture to so many fall and winter recipes. Many squash varieties can be interchanged with pumpkin in numerous foods like pies, soups and stews. Pumpkin and squash are also wonderful in gratins, pureed, baked or mashed.

To cook most large squash and pumpkin, simply cut in half, scoop out the seeds and bake until the flesh is tender. Remove the flesh, discarding the skin and it is ready to use. Smaller squash, such as acorn squash can be halved, baked and eaten right out of the skin.

If you want to make a pumpkin pie from scratch, avoid using Halloween pumpkins. Halloween pumpkins are a poor choice because they have very little flavor. Instead, choose a small sweet pumpkin or pie pumpkin. You can also substitute butternut squash with great results.

We always recommend cooking and eating produce that is in season. So now is the perfect time to try these delicious pumpkin and squash recipes.

Butternut Squash Soup

Butternut Squash Gratin

Pumpkin Ginger Pound Cake

Pumpkin Bread

Pumpkin Applesauce Bread

Pumpkin Cheesecake

Pumpkin Pie

Pumpkin Rice

Pumpkin Risotto

Pumpkin Soup with Gruyere

Acorn Squash with Sliced Apples

- Glutenfreeda