I adore pumpkin and other winter squashes in both sweet and savory applications, from the simple pleasure of roasted butternut squash to the classic pumpkin pie. If you've only experienced pumpkin pie, however, I have to say that you're missing out and Pumpkin, Butternut & Squash: 30 Sweet and Savory Recipes is a book that can help get you back on the right track, the track to getting more use out of those delicious squashes. Author Elsa Petersen-Schepelern uses them in salads, soups, pasta dishes and desserts, all with photos so appealing that even someone who claims not to be a fan of pumpkin (or any squash, for that matter, as there are a few mentions of summer squashes, too), will at least agree to try some.
The short book gives a good overview of its topic. The recipes are excellent and quite innovative, including things like Pumpkin Samosas, Roasted Pumpkin Salad with Red Onions and Lentils, Stuffed Sugar Pumpkins with Pesto and Goat Cheese and Japanese Squash and Miso Soup. Other applications include Pumpkin Raisin Bread, Zucchini and Pecan Tea Bread and Pumpkin Biscuits.
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