Hooray—It’s Pumpkin Season!

Have you ever eaten pumpkin? I’m not talking about pumpkin pie; I’m talking about pumpkin, mashed and served with lean pot roast, or cubed and stirred into soup for a flavor and nutrient boost at lunch. 

Pumpkin is as potent a veggie as you’ll find anywhere. Its deep orange color is a sure sign that it’s just crazy with carotenes, which fight both heart disease and cancer. So how do you pick the perfect pumpkin? It's easy... Here's your guide:

• Check out farmer's markets and roadside stands for the freshest selection.
• Find a small, flat, red-orange pumpkin. It'll be the sweetest. 
• Pass up large pumpkins, which tend to be tough and stringy--and harder to work with. The last thing you need is a wrestling match! 
• Choose one that's unblemished, evenly shaped, and fresh-smelling. 

Okay, you’ve picked the perfect pumpkin. Now how do you get it ready to eat? Follow these simple steps, and you’ll have plenty of table-ready pumpkin for quick meals at a moment’s notice: 

• Wash all the dirt off the pumpkin. 
• Place the pumpkin on a sturdy cutting board. 
• Cut the pumpkin in half, using a large, sharp knife. 
• Scoop out the seeds and set them aside to toast later (yum!).

Then use either of these methods to skin and cook:

• Method 1. Cut your pumpkin into chunks and put the chunks on a well-greased baking sheet. Bake at 325°F for about an hour, or until the pulp is soft. Scrape the pulp from the shell, then toss it into your food processor to puree. 
• Method 2. Cut your pumpkin into chunks, peel the chunks, and place them in a saucepan. Add about ½ cup of water, cover, and simmer until tender, about 25 minutes. 

Now you’re ready to enjoy your pumpkin!