P umpkin may be the star of fall bak- ing, but here’s a secret: many cans of “pumpkin puree” are actually made with a blend of winter squashes. That means there’s plenty of room to experiment with what’s fresh and local — especially Manitoba-grown squash. In the grocery aisle, look for butternut, acorn and spa- ghetti squash. Butternut squash is a standout substitute. With fewer seeds, a smoother texture and a naturally sweet flavour, it works beautifully in pies, soups and breads. When paired with spices like cinnamon or nutmeg, it’s almost indistinguishable from pumpkin, yet it’s often easier to prepare and use. Choosing butternut also supports local growers and makes the most of the harvest season. That’s because butternut squash extends the warm pumpkin flavours of fall into winter, long after the pumpkin growing season is over. Beyond butternut, winter squashes in general are an underrated kitchen staple. Varieties like acorn or kabocha bring different flavour profiles, from buttery to nutty, and all share an impressive shelf life. Buy one on your next grocery run and you’ll have two to three months to find the perfect recipe. The next time you’re planning desserts for the holidays or looking to bring something new to a weekday dinner, reach for squash and its flexibility, nutrition and flavour. When you’re craving pumpkin, give squash a chance — it might just surprise you. From Pies to Soups SQUASH RIVALS PUMPKIN IN THE KITCHEN
When you’re craving pumpkin, give squash a chance.
54 | WINTER 2025 | SAVOUR MANITOBA
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