Although it’s not news to most that the seasons have changed, the weather today reminded me that fall is here to stay. Glancing outside at the bright sunlight and blue sky yesterday, it was easy to imagine that it was still warm outside. Not so much. But, even without warm temperatures, I love the fall. With all the beautiful leaves changing and the bounty of fall produce, how can I not look forward to fall?
The cool weather brings in the winter squash harvest. Look for varieties including pumpkins, big and small, gourds, butternut squash, delicata squash, sweet dumpling squash, turban squash, spaghetti squash, kabocha squash, Hubbard squash, and acorn squash. You can roast them, steam and then puree them, or slice and sauté them. Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and toasted nuts, marinara sauce or fruit compote. Save the seeds- they make delicious, crunchy toppings when toasted. I cut up four medium sized pumpkins last weekend, steamed them all, pureed them, all with the intention of making enough pie for my family and some friends. I ended up with enough pumpkin for pie for the neighborhood. While pureed pumpkin does freeze well (you can store it in freezer safe Ziplocs), my freezer is pretty well packed. It has been, therefore, a squash based weekend!
For breakfast, we’ve had Spicy Pumpkin-Ginger Muffins. Lunches have featured a creamy Butternut Squash Soup with toasted Pumpkin Seeds and Crème Fraiche. Dinner last night was Penne with Pumpkin and Parmesan- a simple and tasty variation on the now ubiquitous Butternut Squash Ravioli. There’s still a bit left in the refrigerator… looks like we’ll be having more pie after all.

Happy Eating!

-Josie

Penne with Pumpkin and Penne