. . . . . . .pumpkin eaters!

When at the pumpkin farm recently, I also gathered 

some smaller pumpkins and just-picked butternut squash

for roasting.

Did you know all pumpkins are excellent for cooking.

Freda at the farm told me to use the small green-striped 

(top left above) squash for a quick, delicious dessert.

She cuts off the top, scoops out the seeds, tosses in 

some brown sugar, cinnamon and butter, and microwaves for 

a few minutes . . . can't wait to give it a try.

We always love butternut squash, steamed and mashed 

with a knob of butter, alongside similar rutabagas 

(swedes to the Brits!), and some greens, on a veggie 

platter - perfection on a cold winter night. 

However, roasting butternuts is even better. Peel 
and cut into 2" pieces, drizzle with olive oil, salt 
and pepper, toss and roast in a 425F pre-heated oven for about 
25 mins., turning halfway to get nice brown edges, 
until fork tender.

My two golden pumpkins above, picked out by Freda as 

the best ones for roasting, will be cut up and oven baked just 
like the butternuts.

All pumpkins are excellent for cooking, according to 
the French, who are experts in coming up with fabulous 
savory and sweet dishes containing these rustic 
cultivars of the squash plant.

Long ago, the Native Americans roasted long strips of 
pumpkin over open fires for food, they also dried strips and 

wove them into mats. The origin of the pumpkin pie occurred 

when the Colonists sliced off the pumpkin top, scraped out 

the seeds and filled it with milk, spices and honey, then 

baked it in hot ashes. . . .much better, and healthier, 
than a microwave.

Sounds quite delicious to me!

Do you have any special pumpkin or squash recipes to share?