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.
Pumpkin Ginger Pound Cake
Soup with Gruyere
Squash with Sliced Apples