It never ceases to amaze me how quickly we go from cooking yellow and green summer squash one day to cooking and roasting fall squash the next! Not that I’m complaining…..I’ve always been really fond of all types of fall squash!
That being said, I tend to stick with butternut squash on the Cooking at Home segment because it’s so easy to peel and dice and it’s often available at the supermarket already peeled and cubed.
And although fresh “pie” pumpkins can be used, I tend to use canned unsweetened pumpkin puree in most cooking at home segments because it’s just so easy.
At any rate, I wanted to pass along some past recipe links to give you some ideas about using fall squash and pumpkin.
Feel free to substitute other fall squash you may have on hand and use fresh cooked and cooled pumpkin puree instead.