Pumpkins are simply a type of Winter Squash and most can be used interchangeably. This Fall, we grew Acorn, Delicata, Baby Hubbard, Marina di Chioggia, White Pumpkin and Above Ground Sweet Potato. Most are heirlooms, and we are practicing our seed saving with the White Pumpkin and Sweet Potato. The Sweet Potato is especially rare and the seed catalogue notes that if folks don’t start growing this particular variety, they will go the way of the dinosaurs- extinct! Which also means people need to eat them too.
Any of these squash can be used for fresh pumpkin pie or soup. The Acorn, Delicata, Marina di Chioggia and Hubbard are better for baking and leaving in chunks to eat as the flesh is not as watery as the pumpkins.
Click the link below for a very detailed pumpkin pie recipe from fresh pumpkins:
Fore more delicious seasonal squash recipes, www.epicurious.com has a diverse selection when searcing for Winter Squash. Many of the recipes use fennel and other ingredients currently found in the CSA boxes. Butternut Squash can be used interchangeably with the other harder squashes. The harder squashes also have flesh similar to sweet potato.
If you are not quite in the mood for squash yet, as long as the skin is blemish-free, these fruits should keep for 1-2 months in a cool dry space in your house. Sometimes it takes a karate chop with a knife to get these squash started for cutting, so be very careful!
Happy Fall and Thanksgiving (which is every day anyways!)