Some things, like pumpkin and squash, are so inexpensive, they need to come back into the spotlight for the frugal foods they are. Both pumpkin and winter squashes, can be used interchangeably in recipes. Buy as many pie pumpkins as you can, and keep them in a cool, dry place. Winter squash keeps very well, too, and since it isn’t as popular, the price stays low. Now that you know they are tasty, take advantage of this and stock up!
Do you love buying cans of pumpkin and making your seasonal pies? Why not make that pumpkin yourself, and store all you can fit in the deep freeze? Here is an older post that I wrote, which walks you through the process:
If I had to choose just one (heaven forbid) I would go for a Blue Hubbard Squash. They can grow to 40 pounds, and yes, it’s almost all useable.
Other than pumpkins and squash, how aobut apples and greens and root veg? Right now, the things that are in season have less fanfare surrounding them, but they are rich with flavor and very versitile. Get out there and see what’s (still) growing!