It’s that time of year again! If you’re anything like me then you’ve probably been seduced by all sorts of gourds, winter squashes and pumpkins over the last few weeks. It’s hard to pass them up in the markets this time of year. I buy my fair share of those bumpy decorative gourds, but I’m also a sucker for the big edible ones. Which, eventually, have to be eaten.
Over the years I’ve managed to get really creative with my stash of winter squash. As we head into Thanksgiving countdown I thought it might be useful to have them all in one place.
I am actually kind of shocked how many recipes I’ve made and published over the years. Last week was my ‘blog birthday’ and I think it says something that the very first post I ever wrote, 12 years ago, was about pumpkins. I know you all think of my ‘thing’ as being artichokes, but maybe I should rethink that?
When I first moved to Rome pumpkins, and any other sort of squash, were hard to come by. Happily this has changed. The markets are now full of huge and ‘exotic’ winter squash from the north of Italy. And we’ve also started growing them ourselves. In fact, this year I was able to grow Acorn squash, a first! Granted, the plant only produced 2, but that’s a start.
As for the type of winter squash you use in any of the recipes? Go ahead and use what you have. Butternut is always great, and my sister has been telling me about a new variety, Honeynut, which sounds fantastic. Maybe I should try growing that next year?
- Pumpkin Risotto
- Pumpkin Lasagna
- Pumpkin & Pancetta Pasta
- Pumpkin & Beans
- Mashed Pumpkin
- Butternut Squash and Farro Soup
- Butternut Squash Gnudi with Sage and Pancetta
- Roasted Butternut Squash with Sage Pesto
- Butternut & Coconut Soup
- Roasted Squash Pasta
- Winter Squash Soup
- Ricotta Ravioli with Butternut Squash
Hi! What squash in Italy would be best for making a pumpkin pie?
I usually use the one that looks like a butternut.