Pumpkins and squash are gourd for eating as well as carving. This fall, don’t just focus on your Jack O’Lantern, cook up a feast with a butternut
With Halloween and the Day of the Dead just around the corner, why not incorporate pumpkins or squash into your menu? As a side dish, these gourds pack a powerful punch. This fall, make a promise not to use any canned versions, but instead simmer, boil, bake, puree, smash, steam and stuff these wonderfully versatile fruits.
Types of Pumpkins and Squash
There are many hard, thick-skinned calabazas, with names like acorn and butternut, and many evoke the autumn months with orange and yellow colors. From oval to round and a kaleidoscopic of colors, you would imagine each of these fruits to taste different. Surprise, surprise! They have a similar flavor profile, and overall quite bland and watery if not mature enough. A pinch of nutmeg, cumin, curry or cinnamon, and even epazote, or cilantro will do wonders.
When choosing a squash for cooking look for a hard skinned, rock solid one. In this case soft is not better.