What we do with Pumpkins and Other Winter Squash

We are big believers in local (when possible), seasonal foods. And so pumpkins and other autumn/winter squashes (butternut, acorn, etc) make regular appearances at the table from October thru spring. The bright orange hue denotes a high beta-carotene content, and it is an eye-satisfying bright note on a grey day.



When I buy a batch of pumpkins or squashes I simply halve and roast them all at once, and then scoop out the flesh into pre-measured freezer containers. This allows me to use my fresh pumpkin as I would canned, but with far better flavor! And I get the benefit of being able to roast the seeds for a yummy treat.

While we do enjoy a classic pumpkin pie, our favorite method of serving this lovely class of veggie is as a luscious "creamed" soup. I simply stir my pre-roasted pumpkin into a kettle of steaming homemade chicken stock or broth, add a splash of unhomogenized milk or cream, liberally grind some black pepper over it all, and then let it simmer until I can't wait any longer!

This bright and deeply nutritious soup is a regular part of our fall and winter menus - as a starter before dinner, with fresh bread and an apple for a quick lunch, or as a warming snack after a cold day in the snow. I've been known to can "non-dairy" versions in mason jars to bring for work lunches :)

What is your favorite way to prepare winter pumpkins and squashes?