Autumn’s arrived, and our home is being decorated. We’ve dragged out our harvest decorations from storage, and accumulated a few new ones again this year. Pumpkins are great for decorating too. The small ones can be carved out to make candle holders, or larger ones carved and stuffed with bittersweet to make pretty centerpieces.

We’re busy planning our family Thanksgiving dinner this weekend, and expect to have a full house. We enjoy the traditional deal–roast stuffed turkey, cranberry sauce, colorful veggies, pumpkin pie.

The orange veggies (squash, pumpkins, sweet potatoes, carrots) that are so prevalent this time of year all contain beta-carotene, which is credited with having cancer preventing qualities. Pumpkins are also high in fiber. Pumpkins only have 48 calories per cup, mashed.

The ‘jack-o-lantern’ type pumpkins are edible, but they’re not as tasty as the ‘neck variety’. You can chop them and add them to stew or vegetable soup. You can steam pumpkin chunks, then add butter and herbs. You can simmer, then puree them with ricotta cheese to fill pasta or crepes.

Here’s an easy recipe I have for mashed pumpkin.

Mashed Pumpkin

1 4-lb pumpkin
2 TBSP butter
2 TBSP honey
1/2 tsp allspice

1. Cut pumpkin into wedges, remove seeds & string, and simmer in salted water until tender.
2. Drain, remove peels, and mash pumpkin with potato masher.
3. Heat on low until excess water is evaporated.
4. Mix in butter, honey, and allspice, and serve.

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