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Pumpkin is a winter squash and shares much in the way of interior look, feel and taste with fellow winter squashes such as acorn, butternut and buttercup squash. In fact, in savory recipes such as soups, stews and casseroles, they are practically interchangeable. However, when it comes to desserts, such as pies, sweet breads and cakes, you’ll want to stick to the traditional pumpkin or branch out into buttercup.

Buttercup squash is dark green, short and has a broad, stocky stem. It is also has a mild, honey-like flavor that works well with desserts.

A Short History of A Passion for Pumpkins

Once upon a time – actually it was 1995 – I decided to give a homemade cookbook to family and friends for Christmas. Thus Carma’s Cookery was born.

The first book, The Pizza Experience, was so successful that in 1997, I did it again. In the intervening years, my natural fondness for pumpkins had expanded into growing vine in my backyard and experimenting with using fresh pumpkin in my favorite recipes. Not all experiments worked, but enough did that the 1997 issue of Carma’s Cookery was A Passion for Pumpkins.

Over the years, my collection of pumpkin recipes and interest in all things pumpkin have become quite consuming. And, since I’ve received many kudos from others who have seen the booklet, I’ve decided to expand the original into a full-blown book.

This blog, and accompanying website, tell the tale of this journey – from concept to cookbook. Join me as I pull together a cookbook and test 300+ recipes.