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Winter squash is really a misnomer, as these delicious treats are grown in the summer. They are edible well into the winter, however, thanks to their ability to last for months in storage. First, be sure to check for any soft spots. If there are any, cook that squash right away. Soft spots can easily be cut out and the rest of the squash is usually fine.
Not sure what to do with your extra squash? Instead of pumpkin bread, try this recipe with another orange fleshed squash.
Pumpkins aren’t the only squash that yield tasty seeds for roasting! Next time you prepare a winter squash (e.g. butternut or acorn squash), save the seeds and have yourself a nutritious little snack.
Found on the minimalistbaker.com food blog, this pumpkin pie recipe uses only 10 ingredients, and is vegan and gluten-free. Your Thanksgiving guests will not know it has no eggs or cream! You can also substitute another winter squash for pumpkin puree.
This is a perfect fall dish highlighting the mellow flavors of butternut squash, courtesy of Parade Magazine. Can also substitute other winter squashes such as pumpkin, kabocha, or acorn for different flavors.
From the Eva Bakes food blog, here’s a yummy spiced bread made with butternut squash. You can substitute other similar winter squash for the butternut (e.g. pumpkin or buttercup), and since you’ll probably have more than 1 cup of squash purée, you’ll be able to make several loaves (they freeze well too). Yields one 9″x5″ loaf.
This recipe comes from the Smitten Kitchen website. Kabocha or Buttercup squash are an easy replacement for the pumpkin in this (or any) recipe.
We all are familiar with the big orange pumpkins that are evident everywhere this time of year. But did you know that there are different types of pumpkins?
Ingredients 1 ½ lb pumpkin, butternut squash or acorn squash Small handful of lime leaves (optional) 2-3 chilies (or 1 small can) 2 cloves garlic, peeled and finely sliced