Perfectly Pumpkins

My favorite vegetable is back in the produce section thanks to Halloween this month. The pumpkin is a squash that's native to North America. While the larger pumpkins make perfect jack-o'-lanterns, it's the smaller sugar pie pumpkins that I like to eat.

There's actually a long tradition of carving pumpkins into lanterns. Years ago lots of different vegetables were used for lanterns including turnips. But in the United States pumpkins became the favorite because they were readily available and much larger. It's so much easier to carve a pumpkin than a turnip. And placing the candle inside the carved pumpkin was to represent a light in the growing darkness of autumn.

So while I get a few pumpkins to carve into jack-o'-lanterns I also get a few to eat. I preferred the organic sugar pie pumpkins. I cut the pumpkin in half, and scoop out the seeds. I lay the halves facedown in a baking dish that has about 1 inch of water. Covering the dish with foil I place it in a preheated oven at 400°. I bake for one hour or until I can easily pierce the skin of the pumpkin with a fork. When it's time to eat I add melted butter, salt and pepper and serve.

I use the seeds too. I tossed the seeds in some melted butter and Cajun seasoning in a cast-iron skillet. Then I put the skillet in the oven at 250° to dry out the seeds. I stir the seeds about once an hour and leave them in the oven for 4 to 5 hours. When the seeds are dry I let them cool and then they can be stored in a covered container. Pumpkin seeds are said to be filled with zinc which studies show helps keep our muscles and bones healthy and strong. Plus they're delicious.