Recipes for America’s favorite cucurbit

America has been a bit obsessed with all things pumpkin since Starbucks debuted their Pumpkin Spice latte in 2003. Since then pumpkin spice flavor has found its way into everything from beer to Cheerios to flavored oatmeal. I too find myself getting swept up in the moment. This past weekend nothing was going to stand between me and a fresh batch of pumpkin-ginger scones, enjoyed on a crisp morning with a cup of coffee. And what would Thanksgiving be without a slice of pumpkin pie?

However, there’s more to pumpkin than just jack-o’-lanterns, sweet coffee drinks, and pie. Winter squash, of which pumpkin is a type, is used in cuisines all over the world, and it is often used in savory applications as well as sweet. In New Zealand, where I lived for several years, deeply lobed, olive green crown pumpkins were available in the grocery store year round and regularly served in wedges, roasted alongside a chicken or leg of lamb. Oddly enough, the idea of pumpkin pie was rather strange to my Kiwi friends.

Pumpkins, and all winter squash, are part of the plant family known as cucurbits. Packed with vitamin C, beta carotene, fiber and potassium, pumpkin is as nutritious as it is delicious. It will keep for several weeks in a cool, dry place, but must be refrigerated once cut. A quick search online will yield a wide array of delicious savory pumpkin and squash recipes, so don’t be afraid to buy that unusual looking squash at the market and take it home for dinner. I’ve included some of my favorites. Winter Squash Quesadillas were a RealCuisine Catering signature dish, and Pasta with Delicata Squash and Shrimp was a creation from random ingredients in my pantry that has since become a family favorite.

Pasta with Delicata Squash, Shrimp and Goat Cheese

Serves 4-6

• 2 medium delicata squash (about 1 3/4 pounds), halved lengthwise, seeded, sliced crosswise into ¼-inch-thick halfmoons

• 6 tablespoons olive oil, divided

• kosher salt and pepper, to taste

• 12 ounces pasta, such as rigatoni or penne

• 2 pounds shrimp, peeled and deveined, shells reserved

• 3-4 cloves garlic, minced

• 2 cups chicken or vegetable stock

• ½ cup white wine

• ½ lemon

• 2 tablespoons finely minced fresh sage

• 2 tablespoons minced flat leaf parsley

• 6 ounces crumbled goat cheese

• ¼ cup thinly sliced green onions Preheat the oven to 375 degrees.

Toss the sliced delicata squash with 2 tablespoons olive oil and sprinkle with kosher salt and pepper. Arrange the squash on a parchmentlined baking sheet in a single layer and roast until they are beginning to brown slightly and are tender when pierced with a fork, about 20-25 minutes Remove form the oven and set aside.

While squash is roasting, combine reserved shrimp shells and the chicken or vegetable stock in a small saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, then strain the resulting shrimp stock and set aside. Discard the shells.

Set a large pot of salted water on to boil and cook pasta according to package directions. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavybottomed skillet. When pan is hot, add the peeled shrimp and minced garlic and sauté until they turn pink and are cooked through. Remove from the skillet and set aside. Add the reserved shrimp stock and white wine to the skillet and simmer until reduced by almost half. Add a squeeze of lemon juice. Drain the pasta and add it to the reduction sauce in the skillet, along with the roasted squash and shrimp. Add the minced sage and toss all ingredients in the skillet. Season to taste with salt and pepper, then top with crumbled goat cheese and green onions, and serve.

Thai Coconut Curry with Kabocha Squash

Serves 4-6

• 1 tablespoon vegetable oil

• 1 onion, diced

• 3 cloves garlic, finely chopped

• 1 each red and green pepper, diced

• 1 tablespoon grated ginger

• 2-4 tablespoons red Thai curry paste

• 1 can coconut milk

• 1/3 cup water

• 8 ounces mushrooms, sliced

• 1 ½ cups broccoli florets

• 1-2 tablespoons Thai fish sauce, or to taste

• 2 teaspoons lime juice, or to taste

• 2 teaspoons turbinado sugar, or to taste

• a handful of Thai basil leaves (optional)

• steamed white or brown rice, for serving In a 6-quart heavy-bottomed pot, sauté onion until softened, about 2 minutes.

Add peppers, garlic, and curry paste and sauté two minutes more. Add coconut milk and fish sauce and bring to a boil. Add cubed kabocha squash, and simmer for 10 minutes. Add sliced mushrooms and broccoli. Simmer 5 minutes to cook the broccoli, then season to taste with fish sauce, lime juice and turbinado sugar. Stir in roughly chopped Thai basil leaves and serve with steamed rice.

Winter Squash Quesadillas

(This recipe also works well with roasted

sweet potatoes.) Makes 8 quesadillas Perfect to fuel up little trick-or-treaters before they head out!

• 1 pound winter squash, such as banana squash or butternut, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil, divided, plus additional for oiling griddle

• ½ teaspoon salt

• 1 red bell pepper, diced

• 1 poblano pepper, diced

• 1 small onion, diced

• 2-3 cloves garlic, minced

• 1 teaspoon cumin

• ¼ teaspoon cinnamon

• ¼ teaspoon black pepper

• 2 cups grated Monterey jack cheese

• 8 inch flour tortillas (whole wheat work well)

• Sour cream and cilantro for serving

Preheat the oven to 400 degrees. Toss the squash cubes in 1 tablespoon olive oil and sprinkle with salt. Arrange on a parchmentlined baking sheet in a single layer and roast for 20-25 minutes, or until tender. Remove from oven and set aside to cool slightly.

While squash is roasting, heat remaining olive oil in a skillet on the stove. Sauté the peppers, onion and garlic until soft and lightly brown. Combine the sautéed peppers and onions with the roasted squash in a mixing bowl, then mash them together with a fork or potato masher. Add the cumin and cinnamon, then season to taste with salt and pepper. Spread ½ cup of the mixture onto half a tortilla, then top with ¼ cup cheese. Fold the tortilla in half over the mixture, then repeat with remaining tortillas.

Cook tortillas on a lightly greased 375-degree skillet, until tortilla is crisp and golden and cheese is melting. Cut into wedges and serve with sour cream and cilantro.

These quesadillas can be assembled, wrapped in plastic wrap and frozen for 3-4 months. Thaw in the refrigerator overnight, then unwrap and they are ready for the griddle.

Ashley Meyer is the executive chef for genHkids, a Springfi eld-based nonprofi t that seeks to empower children and their families to live active, healthy lives. Meyer works with genHkids garden educator Andy Heck to help unravel the mystery of where food comes from and how to prepare it. The genHkids community garden is located at Third and Canedy streets in Springfi eld and is open to the public.