'Tis the season for pumpkin!

There is something comforting about pumpkin – the appearance as well as the earthy flavor. Archeological evidence points to the fact that Native Americans used pumpkins long before the Europeans landed on the continent. They knew a good thing when they saw it.

Pumpkins generate feelings of comfort like no other squash. The brilliant color serves as a bright spot in the midst of winter when pumpkins grace tables and porches as festive decorations.

In the fall and winter pumpkin is an ingredient in smoothies, soups and lattes. There is even pumpkin beer. Okay, I will stop. There are way too many culinary uses for pumpkin to list in this story, anyway.

In recipes that call for pumpkin purée, I sometimes use fresh pumpkin cooked in the microwave. The pulp that contains the seeds is scraped out, but the rind is left on during cooking. I microwave my pumpkins according to any online winter squash recipe.

Don’t throw away the seeds! They are delicious when oven-roasted. I have been roasting pumpkin seeds since I was in junior high. In those days ovens didn’t have built in timers – at least ours didn’t – so we had to buy them separately. Our timer was a small white contraption that would make one short ding. If you missed the one ding you were out of luck. Especially if you were watching Dark Shadows on television and you didn’t hear the one ding, then your pumpkin seeds would burn. Yes, it happened to me. Some of my pumpkin seeds survived to the golden-brown stage and others – well – ended up as compost in the garden.

The recipe for baked pumpkin seeds is simple. First wash the seeds, then pat dry with a paper towel and spread in one layer on a baking sheet. The seeds are baked at 300 degrees for about 30 to 40 minutes. It’s best to watch them. When they turn golden-brown they are done. When they are black they become candidates for the compost heap.

In winter the importance of pumpkin begins to wane, however, until January, dishes created from pumpkin are ever-present. So we still have a few weeks to enjoy the season of pumpkin!

Pumpkin Cake

2 cups flour

2 cups sugar

3 tsp. ground cinnamon

1 tsp. baking soda

½ tsp. salt

4 eggs

1 can (15 oz.) pumpkin puree

1 cup corn oil

Combine the flour, sugar, cinnamon, baking soda and salt in large mixing bowl. In separate bowl beat eggs, pumpkin and oil until smooth. Mix with dry ingredients until blended. Pour into a greased 13 x 9 inch baking pan and bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Dust top with confectioner’s sugar.

Pumpkin & Avocado Salsa

1 cup pumpkin puree

1 large tomato – diced

1 avocado – diced

½ small white onion – diced

1 Tb. chopped fresh cilantro

1 Tb. lime juice

1 clove garlic – minced

Combine ingredients in mixing bowl. Add a dash of salt. Tabasco sauce to taste.