It's just over a week to Halloween and I reckon this book will solve a problem for many of us: what to do with all the pumpkin flesh left over after making our lanterns. If that's not your dilemma, then it'll be just as useful if you grow your own vegetables and are looking for a seasonal cookbook.
Cooking with Pumpkins and Squash is a handy little volume with 36 ideas and recipes, not only for the two cucurbits mentioned in its title, but also for courgettes [aka zucchini] too. As a vegetable grower, I'm finding cookbooks which focus on seasonality or a particular ingredient are better suited for my kitchen these days, rather than having to hunt through my [many] cookbooks to find the one perfect recipe amongst hundreds.
So far I've tried the spicy pumpkin and coconut soup with ginger and lime from the Soups and Salads section and the pumpkin risotto with pancetta and sage from Rice, Pasta and Grains. The results were delicious and the recipes easy to follow. I'm particularly looking forward to trying the squash and sage frittata, the pumpkin fondue and the courgette, lemon & poppyseed cake with lemon butter icing from the Light Bites, Main Courses and Sweet things and Preserves sections respectively.
The book is rounded off by an opening chapter introducing the many varieties of squash, plus an ending one listing useful websites, organisations and suppliers. It's well indexed and the standard of photography throughout is excellent.
Note: I was given a review copy of this book, though I was able to choose it for myself from the publisher's catalogue (my idea of heaven!). However, this review is truly my own opinion and I've enjoyed testing the recipes. They make a great change from Allotment Soup :)