Squashes, Pumpkins, and Gourds Oh My!
One of the things I love most about the Fall, and October in general, is all of the displays with various pumpkins and gourds. They are so pretty and interesting. True, not all of them are edible like gorgeous Goose Neck Gourds but the better majority are.

Granted most of the larger pumpkins and squashes purchased around this time end up on your front doorstep with fangs carved out of them. Not much you can do with them after they have been out there for a while. At least nothing edible…

My question is what do you do with the ones that have been inside and are still good? If we’re talking about a cute little Sugar Pie pumpkin the answer is obvious. Bring on the pies and breads baby!

But there is more to pumpkins than pie…

Acorn and Delicata squash are fantastic to eat and easy to prepare. A giant Cinderella pumpkin is perfect for stuffing with cheese, cream, and other decadent goodness. Pretty green Kabocha squash is used in all sorts of cuisines from Mexican to Moroccan. Of course, Spaghetti squash can be a nice change from your usual pasta. Butternut squash is by far the most well known and eaten of all of the squashes and is great as a soup, in a casserole or on its own.

To help you figure out what to do with your squashes, pumpkins, and gourds, we’ve compiled a list of our favorite dishes for you to try.

Pumpkin Stuffed With Everything Good
By far a most favorite thing to do with one of these beautiful pumpkins is to stuff it full of bread and cheese and heavy cream and bake it. No, it’s not something you should eat every day, but it is a super yummy way to use the beautiful pumpkins you see appearing in the store and at the farmer’s markets for something other than decoration.

Butternut & Carrot Soup
This is part of our wonderful Halloween tradition of Grilled Cheese Sandwiches and Pumpkin Soup. It’s a favorite no matter who’s knocking on the door—and there’s no better way to get ready for Trick or Treating.

Winter Squash Casserole
An all-time top autumn dish. We prefer to use the pecans rather than the pumpkin seeds to make it taste more like fall.

Pumpkin Shrimp Curry
This curry recipe is heavy on the pumpkin. Not just a little thrown in, here’s some big-time pumpkin flavor. It’s all about the orange, baby.

Rizzo e Zucca (Rice and Butternut Squash)
This is a typical Italian fall dish: one you will see often grace our autumn table. It’s easy to make, and oh so satisfying.

Baked Farro, Bacon, and Butternut Squash
In this recipe, the tender, nutty farro is accented by the sweetness of squash, fresh herbs, and some ever-delicious crispy bacon. Fresh-grated Parmesan completes the flavors.

Delicata Squash
A lazy cook’s dream! The small size of Delicata Squash makes it easy to manage, and they are cinch to clean, slice and cook. Their flavor is rich, and their texture more creamy than many larger squashes. Get a list of recipes…

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce
If you want to make a truly fabulous dessert, it is well worth the extra steps to make this one. It starts with baking your own pumpkin bread for optimal freshness. And, that is a step you could do a day in advance.