Autumn is a great time to decorate using natural items. Pumpkins are wonderful as they carry over from October and Halloween to November and Thanksgiving. And when the season is over you can just let them decay in your garden and watch to see what springs up next summer!
Pumpkins for carving are different from the ones used for cooking. They aren’t as tasty… When choosing a pumpkin for eating, look for one that has vibrant color, no signs of damage or decay, is heavy for its size, and the stem is still intact at the base of the fruit. The stem should be dry, but not withered.
Pumpkin is great roasted:
Heat oven to 400 degrees and be sure your rack is in the middle. On a baking sheet, or stoneware sheet, spray some olive oil. Cut the pumpkin in half and place flesh side down on the baking sheet. Depending upon the size, pumpkins take about 45 minutes to an hour to roast. Test with a fork for doneness.
Once roasted, the seeds easily scoop out, do this then. Cooked pumpkin is great pureed with some curry, sage, salt, pepper, pinch of nutmeg, and some vegetable broth making a wonderful soup. It can be smashed with some butter, cinnamon, and brown sugar for a yam like side veggie, or dessert. Or it can be eat roasted with a bit of spicy seasonings–think Slap Ya Momma.