Pumpkin, squash, pumpkin, squash. What's the difference? Who knows.....the ones that are shaped like those typical orange sugar pumpkins....I'll call those pumpkins. How's that? Here's a decent site with pictures of various types of pumpkins/squash: http://whatscookingamerica.net/squash.htm
Here, I baked the delicata:
And here, I baked up the awesome buttercup (see how to do it here):
Now on to the Long Island Cheese Squash.
That's a scary-lookin' squash. I kept putting off trying to cut into it....but when I finally did it, it wasn't that difficult!
Then I cut it into quarters:
And baked it!!
Nicely wrinkled, no?
Then I scooped it out of its skin and mashed it up and put it away....all 10 cups of it!
I used it to make pumpkin chocolate chip cookies and pumpkin gingerbread! So good. Now I have plenty in the freezer for Thanksgiving......who needs this....
....when you've got the fresh stuff!
What will you make out of pumpkin this year??