Harvest of Pumpkins and Squash

I was quite surprised today to see a negative review of this cookbook, but when I saw that the reviewer had not actually made any of the recipes, that went a little ways towards explaining how anyone could give this book a negative review. I am a gardener, and I bought this cookbook with the idea of collecting more recipes for the abundance of squash my garden typically produces. I have made four of the recipes in this cookbook, and each has been a standout. The Moroccan meatball soup is fantastic (although all the chopping/dicing does make the prep a little time-consuming), and it only improves as a leftover. I have made several recipes from this cookbook as gifts -- always to rave reviews and requests for the recipes. I have purchased two additional copies of this cookbook as gifts. This one's a winner, especially if you are a squash lover or a gardener.

This little cookbook is a real gem. Specifically, the recipes for Orange-Frosted Pumpkin Muffins and Butternut Squash-Pear Bisque are among the fall staples in our house-- they're really delicious and uncomplicated to prepare. I love to cook with pumpkin year-round, and I found easy, inspired recipes in this book. I've enjoyed this cookbook enough to share it as a gift with fellow pumpkin-lovers.

I have enjoyed other cookbooks by Lou Seibert Pappas (Creme Brulee; Ice Cream & Sorbet; Coffee Cakes) so I ordered this without first checking it out in a book store. It did not diappoint. The first several chapters provide very helpful background about choosing, storing and cooking squash as well as listing the types of squash (both winter and summer squash varieties). Many of the recipes are novel and are delicious-sounding pairing of ingredients that I haven't seen in other cookbooks (and I have a lot). More than half of the recipes are accompanied by a beautiful full-page color photo. As a vegetarian, I found many recipes I want to try but the Entrees chapter also includes a nice selection of recipes for meat eaters (from chicken to lamb, pork to fish). Chapters include Breads and Breakfast (rosemary-polenta pumpkin muffins, zucchini-golden raisin quick bread, pumpkin-orange waffles with hazelnut-maple sryup butter); Soups, Salads and Sides (butternut squash-pear bisque, roasted butternut squash polenta with fried sage, goat cheese-stuffed squash blossom and heirloom tomato salad); Entrees (five-spice pork tenderloin with pumpkin half-moons and red grapes, grilled chicken breasts stuffed with zucchini and goat cheese, chayote stuffed with lamb and pine nuts); and Desserts (cranberry-pecan pumpkin drop cookies, candied ginger-pumpkin creme brulee, pumpkin cheesecake with gingersnap crust, caramel-glazed pumpkin date bars). As you might expect, pumpkins are the most popular squash used throughout the book and appear in nearly half of the recipes. Other squashes featured include butternut, spaghetti, zucchini, chayote, kabocha, and acorn. Several recipes let you choose the winter or summer squash to use but, don't worry, there is a list from which to choose. This would be a wonderful hostess gift in the fall if you are a guest for dinner or a weekend.