Hello, gourd-geous! Cooking with Pumpkins, Winter Squash & Gourds

Pumpkins, winter squash, and gourds are the unofficial welcome committee of autumn. They fill our pies, anchor our soups, sit proudly on our porches and tabletops, and bring a palette of russet, amber, and deep green that only nature can paint. As hot summer days give way to crisp mornings and sunlit afternoons, the season reminds us how beautiful it can be to let things go and make room for cozy kitchens, steaming mugs of tea, and slow-simmered meals. At The Spice & Tea Shoppe, this is our favorite time to lean into comforting cuisine and thoughtful home cooking.

A quick field guide to fall’s all-stars

Pumpkins
Sugar pie pumpkins and their small baking cousins offer dense, mildly sweet flesh that holds up in pies, quick breads, custards, and creamy soups. Their neutral profile welcomes warm spice and garden herbs.

Winter squash
Butternut, kabocha, acorn, delicata, Hubbard, and spaghetti squash each bring a distinct texture. Butternut yields velvety purées for risotto and soup. Kabocha tastes naturally sweet and almost chestnut-like. Acorn roasts beautifully in wedges. Delicata has tender, edible skin that roasts to a gentle chew. Spaghetti squash creates ribbon-like strands perfect for weeknight pasta stand-ins.

Gourds
Most gourds are decorative, perfect for an autumn table and seasonal ambiance. Think centerpieces for harvest dinners, tea parties, and cheese boards.

Flavor partners that make pumpkins and squash shine

Baking spices
Pumpkin Pie Spice Blend
Saigon Cinnamon
Ceylon Cinnamon
Indonesian Korintje Cinnamon
Ground Nutmeg
Ground Cloves
Jamaican Allspice
Ground Ginger
Star Anise, Ground

Herbal brightness for savory dishes
French Thyme
Rosemary
Greek Oregano
Fennel Seed

Citrus accents
Lemon Peel
Orange Peel

A pie-shop finishing touch
Cinnamon Sugar for warm toast, pie-crust dusting, and muffin tops.

Techniques that bring out the best

Roast
High heat concentrates sugars and encourages caramelization. Cube butternut or slice delicata, toss with a light oil, a pinch of sea salt, and your seasoning of choice. Roast at 425°F until tender and deeply golden. Finish with a drizzle of balsamic vinegar or a sprinkle of toasted seeds. Add a dusting of Saigon Cinnamon for sweet applications or a pinch of Rosemary for savory trays. A scatter of Fennel Seed adds gentle licorice notes.

Steam and purée
For classic pie filling or soup, steam peeled chunks of pumpkin or squash until just tender, then purée. Fold in Pumpkin Pie Spice Blend with a small pinch of Ground Ginger. Brighten with ground Lemon Peel.

Sauté and glaze
Sauté cubed kabocha in a skillet, add garlic and a splash of stock, then season with Thyme and a whisper of ground Orange Peel.

Stuff and bake
Halve acorn squash, scoop, season, and fill with wild rice, mushrooms, cranberries, and pecans. Season with Oregano and Fennel Seed for a gourmet centerpiece.

Spiralize or shred
Roasted spaghetti squash strands take well to a sage and butter pan sauce. Add cracked pepper, then finish with Rosemary or Thyme to balance sweetness.

Soups, stews, and the cozy bowl

A smooth butternut soup gains body from roasted squash and aromatics. Start with onion, carrot, and celery. Add garlic, then season either for comfort or for savory depth. For classic comfort, use Ceylon Cinnamon and a trace of Ground Cloves. For a garden-savory profile, simmer with Rosemary, Thyme and a pinch of Fennel Seed. For a citrus lift, add Lemon Peel For a chunky alternative, simmer cubes of kabocha with chickpeas and tomatoes, season with Jamaican Allspice and serve over couscous.

Pies, breads, and sweet finishes

Pumpkin pie is a perennial favorite. Keep the blend balanced so cinnamon does not crowd out the other notes. Reach for Pumpkin Pie Spice Blend and add a touch of Ground Ginger or Jamaican Allspice to taste. Pumpkin quick bread loves add-ins like crystallized ginger, dark chocolate, and toasted walnuts. A gentle sprinkle of Cinnamon Sugar over batter or crust adds aroma and sparkle. Cheesecake takes on a seasonal character with pumpkin purée and a ginger-cookie crust, finished with a hint of Ceylon Cinnamon.

Tea-time pairings

A slice of pumpkin loaf and a steaming mug is a fall ritual. Dust muffin tops with Cinnamon Sugar. For a dessert drizzle, infuse a simple syrup with Star Anise and brush it over warm cakes.

Smart prep, storage, and safety

Choose squash that feel heavy for their size with firm, blemish-free skin and intact stems. Store whole winter squash in a cool, dark spot with airflow. Wrap cut pieces and refrigerate. Cooked purée freezes well in two-cup portions for quick soups and pies. For easier peeling, microwave a whole squash for one to two minutes to soften the skin slightly, then proceed carefully with a sharp knife.

Two quick recipes to put these spices to work

Roasted Butternut with Rosemary, Thyme, and Lemon

Toss 2 pounds butternut squash cubes with 2 tablespoons extra virgin olive oil, 1 teaspoon kosher flake sea salt, 1 teaspoon Thyme, 1 teaspoon each Rosemary and Lemon Peel crushed in a mortar and pestle. Roast at 425°F for 25 to 30 minutes, stirring once, until deeply golden. Finish with fresh black pepper.

Serves 4

Pumpkin Spice Skillet Muffins

Whisk 1¼ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 2 teaspoons Pumpkin Pie Spice Blend, and ½ teaspoon Saigon Cinnamon. In another bowl combine 1 egg, ½ cup brown sugar, ¾ cup milk, and 3 tablespoons melted butter. Fold wet into dry with 1 cup pumpkin purée. Spoon into a greased oven-safe skillet, sprinkle with Cinnamon Sugar, and bake at 375°F for 18 to 22 minutes until set. Serve warm.

Makes 8