squash season


It just sounds good, doesn’t it? Say it loudly, with emphasis, slowly enough to feel the final shhhh leave your lips. S q u a s h.

Really, it would be such a satisfying swear word.

Around here, we’re trying to train ourselves to not use the typical words that rush from our mouths without thought, since fairly soon the baby will be taking them all in. She watches our lips purse and dance, studies them like an astronomer stares at the stars. When she begins talking, she’ll use all our words. So we’re trying out old favorites, instead. Rats. Mule feathers. Fiddle sticks. Now, I’d like to add squash.

It’s squash weather. This afternoon, I looked out the window just beyond the computer. Outside, tiny flies danced above the green grass of the park across the street, lit up by the afternoon golden light. The trees that fascinate Little Bean when we walk through the neighborhood were lit from within, dark blond leaves crinkling into brown. Down the street, an orange explosion.

(A family story. When I was just over one year old, my parents were surprised to hear me say, from the back seat of the car: “Oh look, fireworks!” We were driving in autumn, and I caught a glimmer of that light on the trees from my seat.)

This is the only time of the year I crave my favorite squashes.

Give me butternut squash sprinkled with smoked paprika and good butter, baked in the oven until the flesh is melting into softness. Acorn squash baked with brown sugar, lots of salt and pepper, and an inch of water beneath it to keep it tender. And this time of year, I can feel the wet strings sticking to my hands from when we carved pumpkins for the front porch.

(Remember how gross they turned, when you forgot them out there, and the face fell into itself?)

I still haven’t made a pumpkin pie from a fresh pumpkin, however. I have so much to learn.

So I have to ask you. What are your favorite squashes? And how do you like to eat them?

85 comments on “squashes

  1. Amy

    My new fav is butternut squash – specifically prepared as Jamie Oliver’s Warm Salad of Roasted Squash, Prosciutto and Pecorino from his book Jamie’s Kitchen. It has balsamic vinegar, and arugula and red chili… To. Die. For. Seriously.

  2. Kitt

    Butternut! Roasted with fig balsamic. Or in lasagna. On the other hand, baked acorn squash with a little butter and brown sugar is yummy too. Or stuffed with ground meat and rice. Little sauteed pattypans are nice. Oh heck, I love ’em all.

  3. monica

    Hands down, acorn squash, baked just as you described. Butternut is good, too… I like them halved, roasted, then served filled with puy lentils or a nice veggie chili.

  4. Jenny

    The tiny pattypans from my mother’s garden, sauteed with garlic and butter. I love the texture, smooth and firm, no hint of mushiness or fibrousness.

  5. Farty Girl

    I’m making butternut squash mac n’ cheese for halloween. Mix up butternut squash with gluten free pasta. Add sage, salt, pepper. Shred cheddar cheese throughout. Then shred cheddar cheese on top. Bake.

    I’m vegan and gluten free, so I’ll be making this with brown rice, soy milk, and soy cheese, probably. 🙂

  6. Laura

    Not a fan of squash most of the time, but even my picky eaters wil eat spaghetti squash in place of noodles for spaghetti. Watching it come out in strings is fun for a four-year-old.

  7. Michelle

    I just made a Moroccan stew from Madhur Jaffries’ World Vegetarian (amazing cookbook–the Beet and Mushroom curry is one of my favorite easy meals ever) with acorn squash, chickpeas, raisins, and tomatoes served over quinoa. It was incredible. The squash soaked up the warm flavors of cinnamon, paprika, tumeric, and cumin, and I couldn’t get enough. This was my first grown-up foray into squash after spending my childhood as an avowed squash-hater. Now that I know I like it, there’s going to be a lot more squash around here!

  8. Anonymous

    I have heard that the best pumpkin pie is made with butternut squash! I have also made pie with fresh pumpkin-a lot of work, ok results-pumpkinbutter-much better!

    Squash cubed, dredged in gf flour and baked uncovered-outside crunchy, inside creamy ala Debera Madison. recipe with sweet potatoes in her Vegiterian Cooking for everyone.

  9. Katherine

    Squash in all forms – slung in to roast with bits of streaky bacon, little cherry tomatoes and served with GF pasta and one of my favourite soups in the world – Red Lentil and Butternut Squash Potage from the New Covent Garden Kitchen book. The most luscious colour and texture, thick, filling…yum yum yum

  10. Erin

    We discovered Delicata squash last year. It's long, striped & skinny. The best part is you can eat the skin! Ate it last night roasted in the oven with onions then tossed with farro in a basalmic vinagrette with some arugala – fantastic!

  11. Anonymous

    Butternut roasted then cooked with a wee bit of bacon, shallots and sage. Add to pasta and season with parmesan cheese. Yummy!

  12. Sarah

    I’m partial to roasting butternut whole, with several slices of garlic wedged into slits in the skin. The Joy of Cooking (1990s version) is my bible as far as squash is concerned.

  13. Kristi

    I just found a new squash this year, at least it is new to me! Sweet Dumpling. It is little, but boy is it sweet! I just cut it in half, seed it and roast it for 30 or so minutes on 375. I scoop it out of the shell and eat, it is so sweet you don’t need to add anything to it. I bet the shell would make a good container to stuff, too!

  14. babyjenks

    i’m surprised you haven’t made pumpkin pie from a sugar pumpkin yet! it’s so good, you really need to try it. just make sure to drain the pumpkin after pureeing it, otherwise you end up with soupy pie!

    i think making pie is my favorite way of using squash. oh wait, maybe it’s the curry coconut butternut soup i make…. hmmm…. hard to decide. enjoy the bounty!

  15. Stephanie

    Oh, I love them all! Butternut peeled and rubbed with olive oil and any spice beginning with "c": cinnamon, clove, cardamon, cumin, curry. Put it in a casserole dish, cover, and leave it in the hot oven while I make other things. When I remember it, I mash it. My 5 year old, though, won't eat it with the spices–just plain with a little butter and a lot of honey. Any squash can be roasted and smushed with butter, salt and honey.

    I just discovered stew in a pumpkin from Vegetarian Times. Clean a 3-4 pound pumpkin, rub with olive oil and salt, and put shredded cheddar (1/4 cup I think) in the bottom.
    Sautee onion, garlic, red pepper, add cumin, oregano & chile powder.
    Then a drained can of hominy and 1-1/2 cups quartered tomatillos (I used green tomatoes from the garden). Simmer for 10 minutes or so.
    Pour it into the pumpkin, and bake for 1-1/2 to 2 hours until at 350.
    AMAZING! Especially topped with the Poblano-Cucumber salsa (roasted poblano, 1/2 cucumber, lots of cilantro, lime, salt, garlic and an avocado)

    I'm going to make this again, and soon! When the pumpkins go, I'll use one of the other big round winter squashes.

  16. Adrienne

    I’ve got to second Erin – I tried delicata for the first time this year, and I am SOLD. Cut in half, seeded, roasted with olive oil, salt and pepper – I put some sauteed leeks on top and went to town. Even the skin is delicious.

  17. Uncommon Depth

    You really have to try making a pumpkin pie from scratch. There’s just no comparison. I read recently that canned pumpkin is actually butternut squash. No idea if that’s true or not though.

    I love all squash – summer and winter. Acorn squash baked with a little cinnamon, butter, and a hint of maple syrup is good comfort food.

  18. Becky and the Beanstock

    it sound very British as a swear word really, squash does. Oh squash it, then! I may just have to take it up…

  19. Ann

    We do Deborah Madison’s roasted chunked butternut squash. I get my 12 inch cast iron pan hot in the oven. Toss cubed butternut with lots of olive oil, flaked salt, chopped garlic and parsley. Roast in the hot pan. MMMMMM.

    My sweetie isn’t much of a sweet-squash eater, but he likes his delicata brushed with olive oil and plenty of harissa.

  20. kasey

    Might I also suggest adding "fish sticks" to your arsenal? As everybody knows (I think, anyway) that frozen fish sticks are absolutely disgusting and an insult to our noble friends from the sea. Makes for a good swear word, huh?

    In our family, we call them "smash" instead of squash. And we like them all, simply prepared with butter and s&p, but if it's a good year we might not even need the butter. This year I planted an old Navajo variety I got from Native Seeds – Shauna, if you don't know about these people you MUST check them out – and it was fantastic and spectacular. A lovely, sweet, long-storing winter variety and the craziest, out-of-control vines I've ever seen. Like something out of a fairy tale!

    Warm hellos to you all from Wyoming.

  21. Erin

    It is impossible for me to choose a favorite squash, or food for that matter.
    I am trying not to swear and have gone for culinary substitutes such as ‘sauce on a blintz!’ instead of well something else.

  22. La Niña

    Delicata sautéed with shallots and chanterelles. Butternut squash soup with lime cream. And… just to remember Grandma- the oven baked acorn with brown sugar and butter.

    Booth plays squash. Now that word seems to not make any sense. Don’t you hate when that happens?

  23. I Heart Kale

    If you can find blue ballet squash at your farmer’s market, it is to die for. It’s orange-fleshed and tastes like it’s already been buttered and sprinkled with maple syrup. Very creamy, and hence very good for soups and mashed up as baby food!

  24. Roz

    what a coincidence! last night i made the bestest bestest stew ever – have become v. popular with flatmates! it’s from a sophie grigson recipe. i hollowed out a pumpkin and fried the flesh with onions, garlic, spices (cumin, chili, coriander seeds). added chopped tomatoes, water and apple juice, then simmered it for a while before adding cubed sweet potato and normal potato. simmered until potato nearly done, then added courgette, sweetcorn kernels and coconut milk for a last simmer.
    i served it in the hollowed out pumpkin (smear the insides with butter and cinnamon sugar, and bake the shell in the oven for 20 mins) with brown rice and coriander for garnish…
    it really was heaven; gloriously autumnal and orange- words cannot describe how happy it made us all 😀
    the original recipe called for prunes but my flatmate forgot to buy them….i wonder what they would have added to it?
    tonight i’m doing curried prawns with the leftovers of this.
    hurray for not eating like a typical student!!!
    ooh and butternut squash risotto. with lots of parmesan.
    love to little bean!
    Roz xxx

  25. Sho

    Years ago, when I went pumpkin picking with my son, we came home and cut up the pumpkin and boiled it. Then we made the pumpkin pie (and pumpkin kugel.) I was surprised by how bland it was with the pumpkin pie spices.

    My favorite thing to make with pumpkin is pumpkin lukshen kugel (pumpkin noodle pudding.) Now I use rice pasta for it. Is there such a thing as rice noodles, similar to the old-fashioned egg noodles?

    Happy Halloween!

    Happy Autumn!


  26. Anonymous

    I have very fond memories of eating acorn squash this time of year. Cut in half and simply roasted in the oven, we topped them with a tab of butter and locally cultivated delicious maple syrup. A true comfort food.

  27. Katy

    Acorn squash. Half it and scoop out the seeds. Then quarter it and steam it until the inside is mushy. Use a big spoon to scrape the inside away from the peel. Mash it all up with a fork and add butter and real, good maple syrup and bake it until it’s all hot and steamy.

  28. Erica the Ninja

    Ooh…I love all kinds of winter squash! Lately, we have been eating those little Potiron pumpkins (the little fiery red and orange ones) stuffed with risotto…I have done a tomato one and just a plain sage risotto, but I think mushroom would be nice too.

  29. Cher

    Spaghetti squash with pesto. Stunningly good. Last week I made squash & jicama soup that the kids *loved*. I think the fresh dill makes that one sing, though it's good with nutmeg, too.

  30. Jill

    I’ve been making pumpkin pie with sugar pie pumpkin, coconut milk in place of condensed milk and chai spices (cardamon, black pepper, ginger, cinnamon, cloves, nutmeg)

  31. Daphne

    Curried butternut squash and apple soup (from Barefoot Contessa) is an amazing soup this time of year. Eat it. You will love it.

  32. Daphne

    Also, cute story: my brother used to call them “squishes” instead of “squashes”. Makes sense to a 4-year-old, right?

  33. The SCD girl

    I love to make butternut squash soup. I bake it, scrape it into the blender with some baked apples (or applesauce if I’m lazy), plus some cinnamon and nutmeg…yum! I never want to share.

  34. DeerDominique

    Butternut Squash stuffed with Quinoa, Cranberries, Walnuts, Spinach and goat cheese. The crunchy quinoa, toasted walnuts, tart cranberries and creamy melty goat cheese all nestled in smooth bright butternut, Holey Moley!

    Our two year old daughter is trying out using “grown up words” on occasion and I have found a great way to ‘combat it’ is to let her know that there are words that are just for kids instead, like…”Holey Moley, Leapin’ Lizards, Geez Louise, and Oopsie Daisy” Working great so far, it’s hard for this cursing pirate to change her cursing ways 😉

  35. Lydia (The Perfect Pantry)

    My favorite has to be delicata, the oblong, green-and-yellow-striped ones. I slice them into rings, leaving the skin on, and brush with olive oil, salt and pepper. A bit of time on the grill, and the beautiful rings are ready to eat.

  36. Heather

    Oh, heaven is spaghetti squash with a simple herbed butter and sea salt. Nothing, nothing, nothing like it. Especially now that I have a hard time finding a pasta that I like.

  37. Ana

    Simple and delicious-
    Butternut Squash Soup

    2 tbsp unsalted butter

    1 onion, finely chopped

    1 3lbs butternut squash, peeled, seeded and cut into even small chunks

    6 cups chicken broth (48 oz)

    1/4 tsp dried thyme pinch of nutmeg

    1/2 cup heavy cream

    salt and pepper to taste

    Melt the butter in a large stockpot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, chicken broth, dried thyme and nutmeg. Bring to a simmer and cover. Reduce the heat to medium low and cook until the squash is tender, 20 to 30 minutes.

    Remove from the heat. Puree the soup in batches in a blender or food processor, or in the stockpot with an immersion blender until smooth.

    Return the pureed soup the heat. Stir in the heavy cream. Bring to a brief simmer, then remove from the heat. If the soup is too thick, thin it out with additional broth or water. Season to taste with salt and pepper.

  38. Beth

    Not my top favorite, but roasted spaghetti squash on top of a bed of lettuce with spaghetti sauce and chicken is quite tasty.

  39. earthmother

    Pumpkins! The little baby sweet ones.

    Pumpkin Smoothie

    1 banana, frozen
    1 C almond milk
    1 C pumpkin, grated
    1/2 tsp cinnamon
    1/4 tsp ground ginger
    1/4 tsp allspice
    1/4 tsp nutmeg
    agave nectar, stevia or raw honey to taste

    Combine ingredients in a blender until creamy.


  40. Jenn

    Oooh, I’ve been on a squash binge lately too.

    Delicata is definitely a new love, perhaps stealing my heart away from butternut just a wee bit. I scoop it out and roast it with a sprinkle of cumin and splash of olive oil. I love how buttery and rich the flesh is!

    Butternut is always a delight too – I love it peeled, cubed and roasted with garlic, olive oil and cumin…or roasted with oilve oil and garam masala.

    Oh, and I make my pumpkin pies with steamed sweet potatoes! 🙂

  41. Tori

    Pumpkin, roasted in the oven and pureed in the food processor. It's good for pumpkin pie, bread, pancakes and best of all mixed with plain yogurt as a "pumpkin butter".

    Butternut squash cubed and tossed with olive oil, S&P, chopped rosemary, and shallots. The shallots and squash caramelize in a 425 oven making it slightly sweet. The pepper burns slightly on the tongue and the rosemary makes it a nice round flavor.

    Acorn squash roasted until soft and then served with a dollop of butter and parmesean cheese in the bottom. It's good with quinoa piled inside or served with homemade chicken sausages.

  42. sasha

    Butternut squash salad with feta, toasted pine nuts, radicchio, and red onions in a lime peanut oil dressing. It is to die for.

  43. nmw

    Kabocha is my fave. Baked into a tea cake/bread with nut butter, agave/honey, flax seed, egg, cinnamon. I even grew my own this year. A satisfying breakfast food or snack.

  44. Terry P in Van BC

    Oooh, squash! I love it in many forms, but my current fave is banana squash boiled til just nicely soft, then mashed with some cream, lots of s + p and a good pile of grated applewood smoked cheddar cheese. For extra fanciness, add some finely sliced green onions or home grown chives. It’s squashin’ awesome!

    A few posts ago you were wondering about music for the small person. I would like to recommend Sam’s Rot’n Pot’n Pan Band. Good times, guaranteed!

  45. Shannon

    Kabocha squash, steamed in my pessure cooker, adding after cooked just a bit of olive oil and salt. Wonderful! The flesh is really dense, nutty, and filling. It has a wonderfully satisfying mouth feel and settles very well in the tummy. My winter comfort food 🙂

  46. Bonnie

    Stuffed butternut squash:

    Halve and roast at 400 until soft.
    Meanwhile, sauteed an onion, or a few shallots, some grated ginger, and a chopped apple. (I recently started adding some bacon to the mix)

    Scrape out squash halves, leaving enough flesh so that “boats” keep a nice form.

    Mix in about a cup and a half of fresh, toasted breadcrumbs, a pinch of cayenne, a pinch of allspice, and salt and pepper to taste.

    Stuff squash halves.

    Sprinkle tops with additional breadcrumbs and some tiny dabs of butter.

    Broil until tops are brown and crisp.

    One of my favorite autumn dishes.

    Also, the other day I made the Pumpkin fondue from last month’s Gourmet. Basically a pumpkin filled with gruyere, cream, nutmeg and toasted baguette slices, then baked.

    Made it for my friend who is nursing brand new twins. It was the most nourishing thing I could think of– what better reason to eat that much fat!

  47. Anonymous

    last year i would have said butternut, but we joined a CSA this year and through that i discovered the gorgeous, sweet, and appropriately named delicata. it’s delicious all on its own, sweet enough to only require a touch of butter, but i like it mashed with crushed red pepper, maple syrup, and a touch of rum. festive!

    as a new mom who prefers to avoid “convenience” foods (my little ellen is 12 weeks old today), i have also found a squash pasta sauce recipe that freezes well is both a great way to use up all the pumpkin from the farm and have a quick meal at my fingertips. just roast squash (any kind) with some whole garlic cloves, throw it in the cuisinart with whole milk, rubbed or fresh sage, and a bit of pecorino. season as desired and thin as needed with more milk or water. toss with hot pasta or ravioli. i’ve even made lasagna with it!
    -k from the poconos

  48. katygirl

    I second the nomination of pumpkin risotto! Perfect Autumn food.

    But I’m really writing to offer a few more child-friendly swears. I’m a preschool teacher, so I use ’em all. My current favorites: “Shankbone!” “Buzzards!” and “Fuzzies!” But I think I’ll give “Squash!” a whirl – it’s a satisfying word to say…

  49. Anna Lee

    My favorite squash recipe is a lentil soup made with carmelized cubed spaghetti squash. It’s from Healthy Life Kitchen by Marilu Henner. It’s fantastic. Warm and nurturing. My favorite non-swears are Crime-uh-nitly, or Jeemeneezus. Have fun with Little Bean.

  50. Mary

    MMmmm butternut squash soup is perfect for fall (and winter). It just melts in your mouth with hints of nutmeg, allspice, cinnamon, and apples.

    Spaghetti squash is a great substitute for many pasta dishes. I like mine with some sausage, peppers, onions, parm, and spices 🙂

  51. Anonymous

    I love Kabocha squash – peel some but not all of the green skin off with a lemon zester – cooked with coconut milk and red curry paste and a bit of brown sugar.

  52. walkertr

    so funny about the old fashioned swear words… our cate is 16 months now and we are having the devil of a time trying to curb our potty mouths… I had no idea how much I swore until I started worrying about her picking it up…

    my favorite squash recipe is equal parts squash and potatoes with some onion or leek boiled in water until soft; puree with enough of the liquid to form a soup of desired thickness, season with salt pepper and whatever else you like, then finish with a bit of cream or such; top with crumbled blue cheese and toasted walnuts. yum!!

  53. Kristina

    I love butternut squash soup with some silken tofu thrown in for extra creaminess and protein (I’ve been craving protein since become pregnant). Try the pumpkin pie with fresh pumpkin from the market or co-op! I promise, you’ll never go back to canned pumpkin again!

  54. Zoë

    Mmm, I love squash! My favorite is butternut but the other day I roasted a neck pumpkin and then sat on the floor with my 13 month old daughter and we ate almost a quarter of it straight from the shell! So good!

    you really need to try pumpkin pie with your own pureed pumpkin (butternut squash) I have never bought the canned stuff. But then again, I hardly buy anything from the grocery store…

  55. Stine

    Butternut squash bread pudding is my personal favorite – I just tried it with the new sourdough bread that the Whole Foods Gluten-Free Bakery is making, and it was delicious.

    Of course butternut squash puree with ginger (or cinnamon) is a huge hit with our 9 month old!

  56. roseymama

    Mmmm My favorite is butternut squash, a little butter, maple syrup, s&p–yum!

    I just wanted to say that I just found out last week that my youngest daughter (1yr old) and I both have celiac, and my oldest daughter (almost 3) has the gene but is not celiac yet–but she is gluten intolerant (just not to the severity of celiac) Your blog has been a HUGE help for me, getting out of the 'I feel so sorry for myself' blues. Thank you!

  57. Anna Be

    I’ve been buying a couple of winter squashes every time I go to the farmer’s market, stocking up for the winter. I recently made pumpkin butter which is great on muffins or pancakes, but I think I like butternut or buttercup squash best. I recommend using one of these instead of pumpkin in a pie. They are sweeter and less fibrous. I think I need to go cook some squash now

  58. Alexandra

    Ohh I’ve made a pumpkin pie from scratch and it was lovely! Much nicer than the canned stuff…you should try it sometime! You’ll never go back to canned again!

  59. Katherine

    I recently tried roasted acorn squash with a chile/cilantro/lime drizzle– probably the best squash dish I’ve ever had! It had a great heat (1/2 an anaheim pepper) that was tempered by a heavier garlic/cilantro base. It was an unexpected flavour combination, but so, so good.

  60. Gemma

    Squash, well it’s fairly close to gosh which I say with alarming regularity for a 29 year old, it makes me sound very Enid Blyton, thankfully the boy finds it endearing!

    Anyway, last year I found a recipe for butternut squash halved and baked in the oven. When it is soft you fill the centre with a fondue type mix and bake it until bubbling. It was delicious.

    Gemma x

  61. Alexandra

    Butternut Squash in the following g/f recipe from CUESA in San Francisco.

    Roasted Squash and Swiss Chard
    from Chef Trish Tracey of Ramblas Tapas Bar & Thristy Bear Brewing Chttp://www.cuesa.org/seasonality/recipes/entrees/entree_fw16.phpo.

  62. Anonymous

    made a wonderful chicken stew with butternut squash the other night — whole chicken cut up & skinned, browned in olive oil & duck fat. remove chicken & sautee onion, carrot, celery, shitake mushrooms, garlic, some herbs s&p, add diced tomatoes, some chopped olives & broth, add chicken & cook for a half hour or so, add cubed butternut squash and cook until beginning to get soft — it makes the stew lovely thick & hearty. serve with quinoa & collards (cook quinoa, blanch collards, drain, chop & sautee with garlic, stir together with quinoa, add toasted pepitas to keep the squash theme going). This is, for me, the perfect fall meal.

  63. milhan

    Pumpkin! No contest! I love it sweet, and savory. I just love it.

    I think I will have to try pumpkin risotto…

  64. Anonymous

    I can’t believe nobody’s talking about the SEEDS! I know some people use butters and oils when roasting pumpkin seeds, but I just rinse them, pat, and bake them on a cookie sheet with lots of salt. mmmmmmmm

    Someone told me about special pumpkins grown especially for their seeds, called Seed Pumpkins. I’ve never seen such a thing though.


  65. momcan'tdance

    I like to slice up zucchini and yellow crookneck squashes with a mandolin slicer and saute them in a bit of olive oil and/or butter with a sprinkle of dried basil and kosher salt. It makes a wonderful side dish.

    My mom used to slice zucchini, boil it (it WAS the 60’s after all!) and serve them with stewed tomatoes. I do have fond memories of this, but I can’t seem to bring myself to serve it to my own children!

    Suzi Wells
    Bend, OR

  66. Shirley

    Oh, I love fresh pumpkin. A pumpkin pie made from fresh pumpkin is the very best … so light. I make mine crustless by just adding 1/4 cup of GF flour to the recipe. NOBODY misses the crust. I also love making pumpkin bars … little cake treats. And, I really like to use cushaw squash in the same way. The flavor is the same to me. Cushaws get huge, so you can get many cups for lots of baking out for relatively little effort. Baking a pumpkin is easy I think. Elana at Elana’s Pantry, http://www.elanaspantry.com just did a post the other day with easy directions.

    BTW, you can make most pies crustless and GF adding the 1/4 cup GF flour to the “batter” … coconut, chocolate, etc. Fruit pies are too heavy for this method, but a search on crustless apple pie or crustless cherry pie will give you good recipes where you can substitute GF flour for wheat flour. I also have a great recipe for apple pie where you pour the GF flour and butter over the apples.

  67. Kasey

    I absolutely love butternut squash. On a recent trip to Vermont, though, I tried locally-grown delica squash, roasted in maple syrup. That was pretty much heaven in a bowl.

  68. Melissa

    New favorite dessert: acorn squash cut in half, crusted with brown sugar and broiled until the sugar makes a gorgeous glaze/crust. Drizzle with a little maple sugar… and even a dollop of whipped cream if it’s handy. Amazement ensues.

    I’m thrilled with the prospect of making a pie with the adorable little pumpkin I got in our farmshare this week.

  69. shady charbonnet

    I recently discovered sweet dumpling squash. Very buttery flesh and a sweet aroma when baked. It's a beautiful golden yellow squash with green and orange striped markings, it looks like a squat delicata.

    My favorite is still butternut. I have half a pot of roasted butternut squash soup in my fridge from yesterday's dinner. Here's a quick recipe…..

    1 lg sweet onion
    3 ribs celery
    1 small serrano pepper
    4 cloves garlic
    1 2"x2" piece ginger
    -sweat in a bit of walnut oil (or butter) just until translucent & add…..
    1 teaspoon each…..
    cumin, smoked paprika, coriander & chaat masala (or a sweet curry of your choosing)
    1/2 teaspoon each…..
    cardamom & cinnamon
    1/4 teaspoon nutmeg
    -sautee until fragrant (oh, so wonderfully fragrant!)toss in…..
    1 4 lb. butternut squash, peeled and cubed
    8-10 carrots, peeled and chopped
    1-2 Granny Smiths, peeled, cored and chopped
    32 oz. stock
    2 cups water
    2 cups apple cider or juice
    -bring up to a boil, stir, reduce to a simmer, cover and continue cooking on low about 1 hour or until you can't wait anymore. Puree with an immersion blender and serve with a dollop of yogurt (Greek is my favorite, but regular is fine) and toasted pumpkin seeds.

    Instant comfort in a bowl!

  70. Cove Girl

    I like my squash simple, baked with a little butter with some salt and pepper. The flavor of squash is enough, I don’t like it overwhelmed with flavor.

    Just so others know, If you sprinkle cinnamon inside your pumpkin lid it will smell like pumpkin pie when you stick a candle in it:)

  71. Cove Girl

    I like my squash simple, baked with a little butter with some salt and pepper. The flavor of squash is enough, I don’t like it overwhelmed with flavor.

    Just so others know, If you sprinkle cinnamon inside your pumpkin lid it will smell like pumpkin pie when you stick a candle in it:)

  72. Cove Girl

    I like my squash simple, baked with a little butter with some salt and pepper. The flavor of squash is enough, I don’t like it overwhelmed with flavor.

    Just so others know, If you sprinkle cinnamon inside your pumpkin lid it will smell like pumpkin pie when you stick a candle in it:)

  73. Shirley

    I wanted to add that cushaw squash is wonderful. The taste is just a tad sweeter than pumpkin. If you are not familiar with them, they are very large crookneck squash that are green with off white stripes. They will keep for a long time if kept in a cooler (not freezing) spot. For the amount of “meat” you get compared to seeds, etc. they are fantastic. I like keeping some cushaw
    “meat” in the freezer all winter for pies, etc.

  74. Debbie

    I love buttercup squash. It is generally smaller than butternut and sweeter. I roast squash in a hot oven. Rub them with olive oil and place them cut side down.

    We also toast the seeds, yum!

  75. J.J. Killins

    a friend recommended adding pumpkin to your oatmeal in the morning, and now that i’m making baby food for my 7 month old son, and pumpkin is tops on his list, i’ve ‘stolen’ a few cubes here and there for my own oatmeal and it’s just a rich heaven.

  76. Sybil Nassau

    My favorite butternut squash these chilly days is either as a soup with curry; or roasted. Peeled 1 inch chunks,sliced red onions, chunks of peeled sweet potatoes, halved tiny purple potatoes, chunks of green squash, red peppers, all mixed up with olive oil, kosher salt, pepper, and rosemary.Roasted in a shallow pan for about 25 min at 425..Drizzle with balsamic vinegar when it’s done. The only problem is I could eat the whole pan in one sitting!

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