6 Scrumptious Suggestions for Pumpkins Squash


How to make amazing pumpkin soup with Curtis Stone – so easy!

Video taken from the channel: Coles


14 Easy Squash Recipes | Summer Squash and Zucchini Recipe Compilation

Video taken from the channel: Well Done


6 Delicious Recipes for Churro Lovers

Video taken from the channel: Tasty


7 Varieties of Winter Squash

Video taken from the channel: GrownToCook


Easy Gluten Free Pumpkin Pancakes | HEALTHY RECIPE | Baby Led Weaning 6 months+

Video taken from the channel: The Hidden Gem


How to make Pumpkin fries

Video taken from the channel: The Denver Post


My 15 Fall Food FAVOURITES + Easy Recipe Ideas!

Video taken from the channel: HealthNut Nutrition

6 Delicious Ideas for Pumpkins & Squash 1. Paired with pasta. One of the most classic fall pairings is squash with pasta. From butternut squash ravioli to 2. In a simple salad. An even healthier way to enjoy squash is in salad, and it’s pretty hard to go wrong when adding 3. Mixed into. 1 day ago · Pumpkin Sage Lasagna Roll-Up Pull Aparts. Start off pumpkin season the right way with this recipe. These lasagna roll-ups are filled with spiced ricotta and covered in a savory sage and pumpkin sauce that will make your mouth water.

Topped with gooey mozzarella, this dish is. Mashed Squash and Potatoes with Amaretti. Find recipes for winter squash and pumpkin from Martha Stewart, including pumpkin pie, squash soup, roasted butternut squash, stuffed acorn squash, and more. Turn your carved pumpkin into a ring toss game that will be a fun activity for the whole family. Make the Bean Bag Toss Pumpkin: Cut a large hole in the bottom of one large and one medium pumpkin; scoop out the pulp and seeds.

Trace our face template on the pumpkins, scaling up or down as necessary. Cut out the faces, and then stack the medium pumpkin on top of the large one, using. Pumpkin is also perfect for delicious, savory dishes: Pumpkin-and-Winter Squash Gratin, Slow-Cooker Chicken Stew with Pumpkin and Wild Rice, and Pumpkin Beer-Cheese Soup. If you’ve never used fresh pumpkin before, you might be a little confused about where to start. Think: pumpkin seed muffins, cookies, peanut butter cups, and drum roll, please pumpkin bread with pumpkin seeds.

Never feel stumped on how to use pumpkin seeds again, and let these genius recipes inspire even more cozy autumn concoctions. The next time you’re scooping pumpkins for a jack-o’-lantern, don’t toss the seeds!Welcome to Cucurbita, the genus of pumpkins, squashes, and some gourds, the edible and ornamental fruits of fall.Once you recognize the variety of shapes and sizes, all kinds of decorative possibilities open up.

Why stick to the standard orange icon of fall? Pale and monochromatic, bright and bold, eerily enigmatic, or elegantly dark and moody also abound. Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them.

In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can’t find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious.

A pumpkin is a type of squash. Squash is considered a fruit and it grows on a vine. Here in the US and Canada, we usually break down the squash family to winter or summer squash, depending on when they are harvested.

One thing that makes pumpkin a little different from other squash, besides it orange with yellow-orange skin, is its stem. Pumpkins originated in North America and were used by Native Americans as an essential part of their diets. They would roast large strips of pumpkin over a campfire and bake, boil, dry, or roast the inner pulp before consuming.

All of this was done long before the Pilgrims set foot on Plymouth Rock and discovered this delicious squash for.

List of related literature:

Add squash, onion, salt, Meanwhile, in small bowl, stir nuts with brown sugar and: rosemary, and pepper; toss to coat with margarine.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Here’s the combination I make most often: 4 thin (1to 1%-inch-thick) wedges pumpkin or squash (I use Red Kuri squash, which doesn’t need to be peeled), 12 to 16 cooked chestnuts (I use jarred), 1 apple (or pear), 4 clusters grapes, and sprigs of rosemary, thyme, or, best of all, sage for the herb.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

In a large bowl, combine the butternut squash, pumpkin, carrots, apples, sage, salt, and coconut oil.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

To make your squash puree,cut any winter squash (butternut, acorn, pumpkin) half lengthwise and scoop out the seeds.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Drizzle the 2 teaspoons cane syrup, 1 tablespoon of the oil, and the melted butter over the squash and season with salt and pepper.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Toss squash with oil, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper and arrange cut side down in single layer on prepared sheet.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Drizzle 1 tablespoon olive oil over the squash, and sprinkle it with salt and pepper.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Leave butternut squash or pumpkin in halves, or cut larger squash into large cubes leaving the skin intact.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

Toss squash with 1 tablespoon oil and season with salt and pepper.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Toss squash with melted butter, salt, and pepper and arrange on rimmed baking sheet in single layer.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • You can actually eat the artichoke leaves (inside) too. We stuff the artichokes with a minced meat, egg, cheese mixture (i think) and then boil them. You can then eat the leaves with your hands by scraping of the inside with your teeth. Sounds a bit weird, i know. But really delicious ��

  • In zone 6a, south central Illinois the Waltham Butternut squash and the Acorn squash do very well. We probably have similar temperature.

  • Mmmm great ideas. You really inspire me to incorporate so many different veggies in my diet. Would you have a chili recipe? It’s fall time and I have the craving for some! Would love to see how you cook yours!

  • Hola! Love the vídeo!!! And oh such a nice fruit baskets you have in the kitchen, where did you get them? ������
    I just collected chestnuts �� this week, it has been a while but in the past I did a cross with a knife and in the oven, sprinkling some water on the tray from time to time, but I think I will buy a chestnut pan, the one you can put on the hob and has holes on it, can’t wait ��

  • I just made the first one. yuck. Pretty in theory, bad in taste.
    I didn’t make icecream bowls. I froze it into churro sticks and fried that way. Coating the batch in sugar after. Icecream would probably help lots..

  • Yeas!!! Pomegranate on oatmeal absolutely my favorite! So glad you brought that up that definitely doesn’t get enough love either. I usually buy mine frozen in little kernels and put them in the oatmeal after I’ve cooked it and it’s like a little pop of cold goodness! Thanks for the artichoke shout out too! Another one of my faves!

  • i tried makimg the churro ice cream cups, but the cup looked so fuck up and on top of that i broke it when i took it from the tray hahahaha ill try again, but is not as easy as it looks

  • I ate chestnuts every christmas with my family. It was always an Italian tradtion in my house. you just cut them like a potato to allow the heat to cook them, and put in oven once the cut opens up they are done. My grandma made them. So you know I am part Potugese but my family always followed our Italian traditions. My grandma was born in Portugal.

  • I grew the Red Kuri last season and am really liking the flavor. I’ll probably plant one vine again this next season along with trying a new squash too. Thanks for the ideas you’ve presented.

  • I made the 1:20 minute recipe. while filling each churro, I noticed that 1 tablespoon of chocolate is not enough for 8 churros.. How much exactly can i need?

  • For those of you in search of the “churro de verdad”, you need to know that it is not very common to eat them with sugar on top. In Spain we dip them in chocolate a la taza and get the sweetness from the melted chocolate. You won’t find just churros here, they will always come with chocolate.
    Also the batter is traditionally made with just flour and water and salt. No sugar added in that step. The “calorie bomb” comes with the frying in all the oil. Some people do have churros with sugar on top, it varies from household to household.

  • never had pumpkin fries. it just came to me today, and was curious about a recipe if there even was one (tho I was sure there would be). I’ll try this. seeing it also was the first that came up in the search. curious as to what these bad boys taste like.

  • https://www.taste.com.au/recipes/pumpkin-soup-chorizo-cannellini-beans/a63bb9c6-bcd6-4739-b717-d96bb6d8cbb1

    old link don’t work no more:)

  • Thank you for your review of the squash you grew. We like to grow Long Island Cheese Pumpkin, and we grow it in our zone 7 garden in the leaf compost pile. It grows as large as the one that grew in your compost pile. It is a Heritage Variety that was almost lost, as it is not a good traveler because of its shape. Very popular for pies, and I make cakes and soup out of ours as well. Baker Creek is where I got the seeds from. Two others that we tried last year, from roadside farmers stands were HoneyNut, which is a butternut variety. We liked the taste very much. I found the seeds for them at Territorial Seed, and another, that I have not found yet in a catalog was Baked Potato Squash. It has the shape of an acorn squash, but it pale flesh in color on the outside and nearly white on the inside, like a potato. I am looking forward to checking out your squash soup recipe. Thank you. Happy Gardening! Catherine

  • Hi Vera..im growing pumpkins too every year.and i had grown only 1 variety but i am not really sure if this was Australian grey or the crown prince.its Round and has blue grey color and orange flesh.taste realy good absolute a favorite in our household.i had save so many seeds and i keep growing it every year.if ur interested to grow the same i can share it with u.

  • I love looking forward to dark chocolate with orange combos… I normally only have this around this time of the year and Christmas. Sooo yumm

  • I love chestnuts, in Portugal we boiled or roast them. Today I ate them boiled. One of the foods I love the most in this time of the year is the Portuguese persimmon. Is so good, very soft an sweet if ready to eat. Kisses

  • Time stamps:
    Churro Cups: 0:07
    Nutella Churros: 1:22
    Churro Cheescake: 2:10
    Chocolate Filled Churro Donuts: 3:18
    Red Velvet Churros: 4:16
    Churro Ice Cream Sandwiches: 5:13

  • I enjoyed watching your 2016 squash video. I don’t know where you are located (Europe? North America?) but I suspect your climate is similar to mine in Eastern Massachusetts, USA. I have a modest size garden with very limited sunlight but I enjoy growing winter squash, especially varieties I cannot purchase commercially.

    Your 2016 harvest of Tonda Padana Italian winter squash looks unripened. When Tonda Padana ripens (chemical process whereby bitter tasting starch converts to sweet tasting sugar) the external ribs of this squash turn from green to brilliant yellow. I grow Tonda Padana (and other winter squash) and harvest the fruits in Mid-October before the first frost. Some of these squashes are only partially ripened and I must allow them to sit in a warm, sunny window for another month or two (or three!) before they fully ripen. Tonda Padana requires long vines and yield only 1 or 2 fruits per vine but each squash usually weighs about 10 pounds. A fully ripe Tonda Padana has a dry, sweet flesh and is similar in taste to butternut squash, only better. Much better. Trick is to let the squash fully ripen.

    I’m new to YouTube and will look for your other videos. Thank you.

  • I have my left arm in a cast I have to sit more so watching you cook is a pleasure. I started off just looking at how to cook the perfect poached egg.I find it difficult to get right and have been told many different ways. Seeing you cook them and all the finer points has me confident to do now. But then I could not stop watching. You are a wonderful teacher. Thank you Curtis. I make pumpkin soup but will love to make yours when I get both my hands back. Thank you for your videos I will be watching all from now on. Leonie from Abbotsbury Sydney

  • Thanks for the recipe. Looks delicious. I always make Turkish pumpkin dessert
    ,never made soup really. Mum was making Rice dish with pumpkin @ walnuts. Will try soup just now using your recipe but with turkish sucuk. Thanks again….

  • Your last couple outfits in your videos are soooo cute and fall y �� I wish I could pull off fashionable outfits!! �� I love pomegranates and roasted and glazed carrots this season!

  • Thanks for watching! Here are links to all of the recipes featured in this squash compilation:
    0:02 Classic Squash Casserole https://www.myrecipes.com/recipe/squash-casserole-13
    0:47 Zucchini Fried Rice https://www.myrecipes.com/recipe/zucchini-fried-rice
    1:32 Summer Veggie Pasta https://www.myrecipes.com/recipe/summer-veggie-pasta
    2:01 Greek Pork Chops with Squash Potatoes https://www.myrecipes.com/recipe/greek-pork-chops-squash-potatoes
    2:37 Zucchini Butter https://www.myrecipes.com/recipe/zucchini-butter
    3:28 Supreme Pizza-Stuffed Squash https://www.myrecipes.com/recipe/pizza-stuffed-squash
    4:25 Zucchini Pickles http://www.myrecipes.com/recipe/zucchini-pickles-1
    5:04 Shrimp, Squash, and Bacon Salad http://www.myrecipes.com/recipe/shrimp-squash-bacon-salad
    5:42 Fried Mozzarella Stuffed Zucchini http://www.myrecipes.com/recipe/fried-mozzarella-stuffed-zucchini
    6:25 Mexican Chocolate-Zucchini Bread https://www.myrecipes.com/recipe/mexican-chocolate-zucchini-bread
    7:42 Zoodles with Shrimp and Green Goddess Dressing https://www.myrecipes.com/recipe/zoodles-with-shrimp-and-green-goddess-dressing
    8:16 Ratatouille Tart https://www.myrecipes.com/recipe/ratatouille-tart
    9:09 Zucchini Lasagna https://www.myrecipes.com/well-done/how-to-make-zucchini-lasagna
    10:04 Roasted Vegetable Baked Ziti https://www.myrecipes.com/recipe/roasted-vegetable-baked-ziti

  • If you can locate it, Gold Nugget would be ideal for you. It has a bush form, is extremely prolific, stores well, is multi-purpose, and was specifically developed for areas with cool summers and short seasons.

  • Tried it but didn’t like it, it’s not like French fries it is very soft from the inside and the outside isn’t crispy even though I broiled it until it slightly burned

  • Oops I definitely did soemthing wrong coz the mixture by the end was lumpy but it’s my first time making them so lumpy churros it is

  • Amazing, been a big fan of Curtis for years now since I grew up watching his tv shows. I have to say… this is such a simple but brilliant recipe. Such a great chef! Gotta give it a try real soon, thanks for sharing this!