It would be a pity to simply dismiss squashes and pumpkins as decorative objects, since they are also very tasty foods. Moreover, as their vibrant colour suggests, they are bursting with antioxidants.
Select squashes that are whole, firm and heavy with lacklustre skin, all signs that they have been picked after fully maturing. They can be preserved for several weeks or even months, if they are kept away from cold, heat and sunlight.
They freeze well, cooked, cubed or in the form of a purée. They are wonderful in rich, creamy and cheerful soups, but I am proposing them to you in a risotto that can be made in no time.
Try our recipe for Pumpkin Risotto.
Originally published in the Journal de Montréal on October 7, 2006.