Roasted pumpkin seeds have a toasted nut flavor. To roast 1 cup of seeds, dry them as described above, toss with 1 teaspoon oil and a touch of salt, then roast on a baking sheet at 250 degrees F for 10 to 15 minutes. Pumpkins, like other squashes, are native to the Americas, and squash seeds dating back to before 4000 BC have been found in Peru and Mexico. Select ones that are heavy for their size, firm, and free of decay or soft spots. Store winter squashes in a cool, dark, dry place.
Fruit pairs well with pumpkin as do such savory flavors as cumin, herbs, and chiles.
The Irish customarily carved out turnips into evil faces to scare away the spirits on All Hallow's Eve. When Irish immigrants arrived in the US, they found the pumpkin easier to carve and more practical for placing a candle inside. It's abundant in beta-carotene, potassium and Vitamin C, low in fat, and high in fiber. I use canned pumpkin in, of all things, meatloaf. All rights reserved.