A delicious mix of
pumpkins & squash.

Fall wouldn't be complete without a bounty of pumpkins and squash for simple home-style dinners or elegant dishes.

Pumpkins
Talk about variety! You've many different shapes, colors and sizes from hundreds of pounds to tiny little miniatures to choose from. Perfect for carving your favorite jack-o-lantern this week or gathering a festive mix to decorate a fabulous fall table.

My favorite pumpkin preparation is to simply roast them in the oven and then scoop out the meat. The roasting brings a unique depth of flavor and develops the natural sugars. Many people – including great chef's – use canned pumpkin because of the consistency of texture and flavor, but I still prefer fresh pumpkin or winter squash which offer milder flavors.

While large pumpkins may not be the best to eat, the seeds can be roasted and salted or mixed with dry spices for a crunchy snack. I remember as a kid enjoying this much more than actually carving a pumpkin! To roast pumpkin seeds, just wash off the loose pumpkin meat and spread them out on a cookie tray to dry. Once dry just toss with olive oil, salt & pepper and any other spice you like and roast at 325 degrees for 13 to 20 minutes when they turn golden.

Squash
Some interesting options for mealtime from soups to main dishes are butternut squash, acorn squash, and spaghetti squash (this is a fun one -- when it's cooked looks like spaghetti – add some sauce and you've got a healthy pasta alternative).

Both pumpkins and squash are in the gourd family, so you can cook most of these using similar techniques and recipes. The following is a delicious dessert recipe using butternut squash that I think you'll like.

For the Puree:
Cut the squash in half lengthwise, including stem. Scrape out the seeds and loose meat, drizzle with olive oil or butter. Roast at 325 degrees until the meat is soft. Approx. 25-30 min. Scoop out and press through a potato ricer or toss in a blender to make it smooth.

Filling:
Cream the cream cheese with the paddle attachment on your mixer. Combine sugar, cornstarch & salt and add to the creamed cheese. Add egg whites one at a time followed by the yolks. Add vanilla bean seeds (split the bean in half and run the back of a pairing knife down it to get the seeds out). Add butternut squash puree and spices.

Add to a pre-baked tart or pie shell or even a ramekin. Bake until set with a little color. If you bake in a tart or pie shell, recommend 325 degrees for approx 30-35 minutes. If using a ramekin, place in a water bath and bake at 325 degrees for 40-50 minutes. Insert a toothpick or small pairing knife if you can remove cleanly, the cheesecake filling is done.