The air is cool and crisp, the leaves are fading elegantly on the trees, and a fresh and flavorful harvest awaits. That’s right, fall is here, and with it comes a plethora of delicious seasonal ingredients to inspire your culinary endeavors. That’s why RiceSelect® is here to inspire you with recipes featuring two of the brightest jewels in the crown of fall’s harvest: squash and pumpkin.

Is Squash a Fruit?

So, to kick things off, let’s get into the semantics! Technically speaking, squash is a fruit, as it contains seeds and grows from a flowering plant. However, it’s also referred to as a vegetable due to the fact that it’s typically cooked in savory dishes. The good news is that both answers are correct. As ‘vegetable’ is a culinary rather than a botanical term, it’s perfectly acceptable to call squash a vegetable. And if you’re wondering whether a pumpkin is a fruit or vegetable, the same rule applies!

Varieties of Squash

Squash comes in a wide range of varieties. Among the most commonly used in cooking are the following types:

  • Butternut

  • Acorn

  • Honeynut

  • Hubbard

  • Carnival

  • Kabocha

  • Banana Squash

  • Turban

  • Zucchini

How to Cook Acorn or Butternut Squash

There’s no hard and fast rule for cooking with acorn and butternut squash. You can boil, roast, or even fry them. Just be sure to take the following into account before you start:

  • Boiling: Cut the squash in half and scoop out the seeds. Cut up the squash into large chunks and add them to a pot of boiling water. Leave to boil for approximately 15 minutes, checking tenderness with a fork. Chef’s tip: when boiling butternut squash, you may wish to remove the skin beforehand to maximize the creamy texture of the squash.

  • Roasting: There’s no need to peel either variety when roasting. The skin of each is edible and adds to the flavor and texture. Simply chop up the squash into large chunks, preheat the oven to 400°F, place on a baking tray, and garnish with extra virgin olive oil and herbs. Then roast for 45 to 60 minutes, or until tender.

  • Frying: Squash may come out soft and soggy if pan-fried on its own. One way to make sure it comes out crispy is to dip it in egg mixture, roll it in breadcrumbs, and deep fry it for 20 minutes. Alternatively, add squash to your next stir-fry recipe and savor the flavor and texture that it brings.

How to Make Pumpkin Puree

Few ingredients are as synonymous with fall as pumpkin. This large-sized orange gourd is not merely a fixture around Halloween celebrations, but also takes center stage in a whole host of hearty autumn recipes such as soups, stews, and skillet meals. One simple yet delicious way to sample the flavor of pumpkin is to make your own pumpkin puree. It couldn’t be easier.

  1. Cut the pumpkin in half from the stem to the bottom (without cutting the stem itself), then prise the two halves apart.

  2. Scoop out the flesh and seeds.

  3. Place the pumpkin on a baking tray and bake for 40 minutes.

  4. Peel off skin.

  5. Cut into chunks and place in the blender with a pinch of salt and a dash of olive oil.

So now that we’re up to speed on the ins-and-outs of cooking with squash and pumpkin, let’s dive into some recipes!

Seasonal Fall Risotto Recipes

Have you ever noticed how cravings change in line with the seasons? In the fall, as the weather cools and the evenings become shorter, it’s common to crave something hearty and satisfying. That’s why nothing beats a fall risotto recipe. This Pumpkin Sage Risotto is a delightfully creamy dish that will have you and your fellow diners patting your tummies in satisfaction. Likewise, our Butternut Squash Risotto is another fall-inspired masterpiece replete with parmesan cheese, nutmeg, sage, and RiceSelect® Arborio Rice.

Gluten Free Recipe with Pumpkin

Whether you suffer from a gluten intolerance or simply wish to cut down on your gluten intake, this Gluten-Free Stuffed Pumpkin Rice Pilaf is a seasonal feast packed with nutritious ingredients.

Stuffed Acorn Squash Recipe

How to Stuff an Acorn Squash

Squash and pumpkin are terrific for stuffed vegetable recipes, but stuffing squash, pumpkin, and other gourds properly is an art in and of itself. If you’re eager to up your stuffed vegetable game, then this Stuffed Acorn Squash recipe is a great place to start.

Chef’s Tip: Before slicing the acorn squash and removing the seeds, put it in the microwave for 8-10 minutes. It will make the slicing and scooping process a whole lot easier!

Roasted Seven Vegetable Couscous

Fall Vegetable Medley with Butternut Squash

What better way to cap off this celebration of squash and pumpkin recipes than with a recipe that runs a gamut of fall flavors? This Roasted Seven Vegetable Couscous recipe is a rich and flavorful meal packed with delicious veggies such as rutabaga, butternut squash, eggplant, cauliflower, carrot, and onion.

Similarly, our Roasted Butternut Squash with Tri-Color Pearl Couscous gathers together a whole bunch of delicious ingredients to bring you a hearty fall feast!

Fall in Love with Flavor

Embrace the flavors of fall in your cooking. At RiceSelect®, we believe there’s no better way to express yourself than with the food you make in your own home. Make seasonal delights for friends and family with the fruits of the fall harvest. For more recipe inspiration and expert cooking tips, be sure to check out our blog.