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5 Ways with Pumpkins and Squash

Kabocha pie? You bet! Winter squash like butternut, kabocha, red kuri, buttercup and hubbard are very similar to pumpkin and can be easily substituted for one another. Use what you have and enjoy these five ways to use up pumpkins and squash.

1. Bake With Them

Baking is a delicious and nutritious way to use leftover pumpkin or squash puree. Use it to replace up to half the fat in baking recipes.

Pumpkin Salad
2. Roast Your Seeds

Whether you have big pumpkins, little pumpkins or squash, you can roast the seeds.

Try Christine Tizzard’s recipe for Roasted Pumpkin or Squash Seeds and use your favourite seasoning for extra flavour.

3. Freeze Them

Freeze cooked squash pieces or puree in convenient portion sizes for easy access. Use frozen roasted squash in pasta or sheet pan dinners and frozen puree in baking or soups.

Try frozen squash puree instead of canned pumpkin in Chocolate Swirled Pumpkin Cheesecake.

4. Make A Fall Inspired Latte

Use fresh or frozen pumpkin or squash puree to make your own pumpkin spiced lattes …and save the $5 coffee shop trip.

Add two tablespoon of squash puree, a teaspoon of pumpkin spice seasoning and a teaspoon of brown sugar to a cup of hot milk or dairy free alternative, stir and let steep for 5 minutes, strain and enjoy! For a latte, add a shot of espresso.

5. Use Them as a Vessel

The ultimate zero waste bowl. Scrape out the insides of your squash (save seeds for roasting) then fill with soup, pie filling or stuffing and bake. Try Christine Tizzard’s Mini Squash Stuffed with Quinoa and Greens, Pumpkin Cheesecake Stuffed Pumpkins or Bread Pudding Stuffed Squash.

Did You Know?

Thick skinned squash like kabocha, hubbard and butternut will last longer than thin skinned squash like acorn, delicata, pumpkin and spaghetti squash. Learn more about how to store squash.

Carved pumpkins make great Halloween decorations, but aren’t safe to eat. If you want to decorate and eat your pumpkin, use stickers or paint on the outside of your pumpkin instead of carving.

To safely cut squash, pierce with fork and microwave for 4-6 minutes to soften the rind. Or, pierce and cook whole, uncut squash in the oven for 45-60 minutes.