(11/2018) I don’t know quite how you can not like fall. The days get cooler and crisper and shorter. Apples are harvested and cider is plentiful. Pears are abundant and are SO sweet and delectable. And there is such a wide selection of beautiful fall squash and pumpkins. But what to choose?!? There are so many options when it comes to purchasing and cooking a fall squash!

Since I don’t have the ability to provide color graphics and physically SHOW you, I’ll try to describe some of the "tried and true" varieties and then share some of my favorite recipes. And don’t be daunted by the hard shells. There is SO much meat inside squash and they are so incredibly versatile. We’ll talk a bit later about how to crack that hard coating!

Neck Pumpkins are really a squash but are almost universally referred to as a pumpkin. They tend to be one of my favorites in that unless you opt for a very small one, they have a LOT of meat! The majority of the meat – although not all – is located in the neck. So if you want a LOT of pumpkin to use, choose one with a long, fat neck! You just want to make a pie or two? Choose one that has a shorter, more thin neck. The seeds are all found in the "bulb" end of the pumpkin. Everything else is meat!

How about a hubbard squash? Hubbards come in a variety of makes and colors, but all have a very deep orange, nutty-flavored meat. It’s always a toss-up for me – to choose between a hubbard and a neck. Often hubbards are VERY large – more meat than I want – so I gravitate to a neck pumpkin.

A cushaw squash is often referred to as a "green-striped" squash – because that’s exactly how they look! A slightly-different, unconventional squash, cushaw have a lighter-colored meat and therefore make a lighter-looking pie. Don’t be put off by the strange stripes and off-colored meat. They make a very, very good pie, bread or muffin!

Jarradhale squash (while we’re on the subject of "different-looking" squash) is just that! Much more squatty in appearance and a dusty grey/blue color, a jarradhale makes an excellent pie! Like a hubbard, they have deep orange meat! Along the same lines are Cinderella Squash – almost identical to a Jarrahdale – but orange in color. I strongly recommend either of these two squash!

So, now I’ve bought a squash to try – how do I prepare it? There are a number of ways – some easier than others – but yielding a different result. If you have a very large squash, you might want to simply cut it in half, scoop out the seeds, and bake on a cookie sheet. Allow a good hour at 350 degrees, if you have a large squash. Allow to cool and scoop out the meat! Puree and use. Another method provides you with a different end product, but is equally good. Halve and peel the squash. (This is where a good knife and an even better husband comes in handy.) The skin is very hard, and paring it is not fun. But you can end up with chunks of meat – that you can prep how you want. I like to cube a squash prepared in this fashion, and then saute with butter, brown sugar and apple cider – and eat as a side. Squash are incredibly high in nutrients and shouldn’t be overlooked if you’re looking for high nutrition! If you opt to pare and cube, you can then cook in water until soft, and then puree. Either method works – it just depends upon what you want as your end result! Whatever you choose, be sure to sample some different-looking AND tasting squash this fall! And what a great compliment to your Thanksgiving dinner!

Pumpkin Pancakes

Ingredients

• 1 C. Flour
• 1 T. Baking Powder
• ½ Tsp. Salt
• 1 T. Brown Sugar
• 1 Egg
• ¾ C plus 2 T. milk
• ½ C. Pumpkin Puree
• 1 T. Vegetable Oil
• ¼ Tsp. Cinnamon

Instructions:

In a bowl, beat together eggs, milk, pumpkin and oil. Set aside. In another bowl, mix together flour, baking powder, brown sugar and cinnamon. Add the egg mixture. Drop by spoonful into a preheated nonstick griddle. Cook until bubbles appear on the surface. Turn once and serve immediately.

Sauteed Squash

Ingredients

• 1 Medium Size Delicata (or similar) Squash
• ¼ C. Brown Sugar
• ¼ C. Cider
• ½ C. Butter

Instructions:

After cubing squash, place in fry pan where you have melted butter, and added sugar and cider. Cook with lid on until squash has softened. Then remove lid so that mixture becomes caramelized. Serve warm as a side.

Mashed Potatoes and Pumpkins

Ingredients

• 4 White Potatoes, Peeled and cut into 2 inch chunks
• 2 to 3 C. of peeled Neck Squash (Or other squash), cut into 2 inch chunks
• ½ C. Heavy Cream
• 1 T. Butter
• 1 Tsp. Salt

Instructions:

Cook the potatoes and squash in salted water until soft. Drain and remove from pan. Into pan, melt butter and add heavy cream and return the vegetables. Mash with hand masher.