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Squash & Pumpkin Season

September 15 – November 30

From mid‑September through late November, markets fill with butternut, acorn, delicata, kabocha, and bright orange pumpkins. Kitchens pivot to roasting, pureeing, and baking—think caramelized trays of squash, silky soups, and warmly spiced breads. Sage, brown butter, chili, cinnamon, and nutmeg all flatter these naturally sweet, dense vegetables. Look for heavy, unblemished squash with firm stems; they store well in a cool spot. Save the seeds for roasting, and balance sweetness with acidity from vinegar or citrus. A sheet pan, sharp peeler, and sturdy knife are your best friends this season.

Pumpkin Pie

Butternut Squash Soup

Roasted Butternut Squash

Roasted Acorn Squash

Pumpkin Soup

Pumpkin Bread

Butternut Squash Risotto

Pumpkin Ravioli

Listed

Stuffed Acorn Squash

stuffed-acorn-squash

Coming soon

Spaghetti Squash

Roasted Delicata Squash

Pumpkin Pancakes

Pumpkin Curry

Squash Casserole

Butternut Squash Mac And Cheese

Listed

Pumpkin Chili

pumpkin-chili

Coming soon

Butternut Squash Lasagna

Listed

Pumpkin Hummus

pumpkin-hummus

Coming soon

Listed

Butternut Squash Tacos

butternut-squash-tacos

Coming soon

Listed

Pumpkin Pasta

pumpkin-pasta

Coming soon

Stuffed Delicata Squash

Listed

Butternut Squash Pizza

butternut-squash-pizza

Coming soon

Butternut Squash Fritters

Pumpkin Fried Rice

Butternut Squash Salad

Listed

Pumpkin Stir-fry

pumpkin-stir-fry

Coming soon