Squash and pumpkins come in a myriad of shapes and sizes some endearing and some impressive. Some pretty or cute and some, well, just downright ugly. No matter about what they look like on the outside though, because it’s the flavorful inside that counts. The seeds and the flesh.
I find that many squashes can be used interchangeably although each kind has it’s own individual flavor and texture.
Two of my recipes that ran today in the Portland Press Herald column are:
We just had the Pumpkin Ravioli with a Spinach Salad – more greens, yeah! – last night for dinner. Perfect fall meal.
Thinking up more things to do with all the squash from the farmer’s market