The (Not Quite) 101 Uses of Pumpkins

Fall is a season notorious for cool weather, warm clothes, and orange pumpkins. Pumpkins are a hearty variety of gourd popular in autumn, both for picking and for carving, and with a number of other uses. What makes pumpkins, and many other gourds, remarkable is not only their many uses, but the fact that you can use every part of them. Here are some great ways to use your whole pumpkin, even after the annual pumpkin-carving is over. 

• Roasted Seeds: There are great recipes online for roasted pumping seeds. They make a tasty, and healthy snack. You can either roast them plain, with oil such as olive or vegetable oil, or dry seasoning. At any rate, you’ll want to spray the pan and then lay the seeds flat. Bake on 250 for 15 to 20 minuets. When done, let them cool and you have an easy, storable treat. 
• Baked: Baking is a great way to use a variety of vegetables, including zucchini, squash, and pumpkin. To bake, simply scoop out seeds and cut the flesh into wedges. Place on a baking sheet and cook at 350 for 30 minuets- you can even sprinkle them with brown sugar to ad extra flavor! 
• Puree: Pumpkin puree can be used in a variety of dishes, from soup to pie, and makes a filling dish no matter what the use. To make puree, cut the pumpkin in half and scoop out seeds and bake, cut-side-down, on 350 for about an hour, or until the pumpkin is tender. Wait until cool, then cut and peel the pumpkin into usable chunks and puree in a food processor or blender. What’s best about pumpkin puree is the fact that it can be stored frozen for up to a year.

Pumpkin parts, such as the stem and scooped insides, are also perfect for organic compost, even in the fall. On the whole, pumpkins are an easy, filling dish, high in beta-carotene and potassium, low in fat, easy to prepare, and not nearly used enough.   
Have any good recipes or unique uses for this season’s pumpkins? Feel free to share!