Best sown in May, squash and pumpkins make fantastic additions when used in both savoury and sweet cooking to delicious effect. Gourds, on the other hand, are best utilised for ornamental reasons as their tough skin and limited inner flesh make them limited for culinary uses.
Though technically the pumpkin is a type of squash, you can tell them apart from other squash varieties by checking the stalks as pumpkins have woody and furrowed stalks while squashes and gourds tend to be softer and corky—not to mention that pumpkins have seeds that are edible (and delicious).
If you’re looking for something a bit different of course, why not try sowing patty pan squash seeds in May next year. These can be harvested when they’re just 2-4 inches across as soon as they turn from green to golden yellow and then cooked into a wide variety of exotic looking recipes. In fact, check back here throughout October when i’ll be sharing some warming and wonderful recipes you can cook up for the whole family!