Jack-O-Lanterns are Good Food
18 October 2007 by Jean Johnson
You’ve got to admit something’s strange when we toss our Halloween pumpkins in the trash and go buy canned pumpkin pie filling for Thanksgiving pies. It’s true that the folks who can pumpkin for pies pull together an amalgam of winter squashes to get that particular blend we’ve come to know and love. So if you try to substitute the real flesh of the jack-o-lantern for the can-arama, your family will most likely bellow loud and long–although you can always combine them with sweeter winter squashes like acorns or butternut and no one will know.
That said pumpkins can be enjoyed to very good advantage solo. They can be cooked like any winter squash in a medium oven–sliced in half and baked on a rimmed tray to catch the juices. Once the flesh is soft, it’s ready for all manner of machinations. Raisins, nuts, butter, legumes, broc, onions–whatever your creative, empowered kitchen groove rocks with.
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