Fall, the season for squashes, pumpkins, and gourds, is in full swing. The markets are filled with countless varieties in beautiful colors and odd shapes and sizes. What better idea than to try a few new recipes with them?
Squashes, pumpkins, and gourds, members of the Cucurbitaceae family, are considered fruits in the botanical world because they contain seeds within, and grow from the flowering part of the plant. In the kitchen, though, we tend to treat them as vegetables, in savory soups, stews, and roasts—the exception being, of course, those beloved sweet pumpkin-flavored desserts.
