Difference Between Winter Squash and Halloween Pumpkins

Just what is the difference between Winter Squash and Halloween Pumpkins?

We get this question all the time. There is no botanical distinction. Your typical Jack O’ Lantern is a variety of squash.  Albeit a less tasty one. (The seeds are excellent roasted, but most people know that.)  The ubiquitous orange pumpkin is primarily grown for decoration.  The larger the orange gourd the more mealy and tough it will be. Use smaller ‘sugar’ or ‘pie’ pumpkins for cooking.   Substitute acorn or butternut squash and any recipe calling for ‘pumpkin’ will taste better.  Winter Squash is versatile. You can bake them, roast them, fry them, boil them and puree them. They are spice friendly and can be made sweet or savory.

Winter Squash also make excellent fall decorations.

Winter Squash are categorized as the heavy and dense squashes harvested in late fall.  They keep for months when properly stored. They come in many colors, shapes and sizes. Some are downright scary-looking without having to carve ghoulish faces into them.

Winter Squash are very rich in B1, B6, folic acid, pantothenic acid, fiber and niacin They are an excellent source of carotenes which have been shown to reduce the risk of lung cancer, heart disease and Type 2 diabetes.  Since Winter Squash are heavier than Summer Squash (because of Summer Squash’s higher water content) they are also more nutrient dense.

Favorite Varieties of Winter Squash: Acorn, Banana, Butternut, Delicata, Hubbard, Spaghetti, Pumpkin, and Turban. The list can go on forever it seems. These are available in most markets

Pumpkin Risotto

I love Risotto because it is so versatile and you can add anything you like to it.  I’m always puzzled why people seem to think it’s so difficult or mysterious.  As long as you follow the method it’s hard to mess up and a reasonably priced home made meal. The ingredients can change from season to season so you can enjoy it all year.

This  is an easy recipe that anyone can do.   It’s great to do with kids because they can help you slowly add in the liquid
and do some of the stirring. Kids love watching the rice go from solid little masses into a rich creamy textured Risotto.

Ingredients:

• 2 Tbsp of White Wine or Chicken Stock
• 1/3 Cup Medium to finely chopped Yellow Onion
  (size depends on how pronounced you want the onion flavor to be)
• 1 Clove of Garlic, Finely Chopped
• 1 Cup Arborio Rice (do not substitute with regular rice)
• 1/2 Cup Cooked Butternut or Acorn Squash, Mashed
• 3 3/4 Cup Reduced Sodium Chicken Stock, Warmed
  (using a small sauce pan over low heat, keep the liquid warm through out the process)
• 2 Tbsp of Parmesan Cheese (you can add as much or as little,
  but the better the quality — the better the taste)
• 1/2 Tsp Chopped Fresh Rosemary or 1/4 Tsp dried
• 1/8 Tsp Ground Nutmeg
• 1/8 Tsp Kosher Salt

1) Using a 3qt Sauté Pan heat the Wine or Chicken stock over Medium-High heat. (Note: using wine when cooking with your kids is perfectly acceptable since all the alcohol burns off and you are left with an intense flavor of the grape.  Always use wine you would drink, never use “cooking wines”. If you don’t drink, or have concerns, use chicken broth rather then water)

2) Reduce heat to medium and Cook the Onions and Garlic in the
liquid for 3-4 minutes just until the onions begin to turn translucent

3) Add the rice, and cook another minute or two allowing the rice to
get coated and begin to turn translucent as well.

4) Stir in the ‘Pumpkin’.

5) Add 1/2 Cup of the warmed chicken stock, stir continually
until all the broth has been absorbed.

6) Continue to add the broth in 1/2 cup increments, stirring and allowing each addition of broth to be absorbed before the next goes in.
(This is where your kid(s) come in handy — they can help you add the broth and stir it in.  The whole process takes about 20 minutes, so be patient, relax, have fun and spread the workload.)

7) Once all broth has been absorbed, you should have a rich creamy mass of Risotto. Pull it off the heat and add in the remaining ingredients, stir to combine and serve.

The method is in the 1st 5 steps; the ingredients can change to your taste.

*Remember always use chicken stock verses water

* Keep your broth warm in a small saucepan as you begin to add it

* Patience will yield you a much creamier result and allow the rice to fully cook

* Have fun and get CREATIVE or better yet let your Kid(s) get Creative.

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