By Kathryn Farron

“October dresses in flame and gold

Like a woman afraid of growing old.”

— Anne Mary Lawler

It is now October, still and cool. The first frosts turn the trees to amber and gold, the sky is overcast, and the sea grey as steel. Now Indian Summer arrives, a change of season that is more a sense memory than a date on the calendar. October is the go-between. The heat is passing and familiar surroundings don a rustic palate of jewel tones that dazzle with their beauty. October seduces us with her charms.

Without a doubt, October is Halloween and Halloween means pumpkins! We all know how to carve a Jack O’ Lantern, but surprisingly, there are many who have never eaten pumpkin that is not canned. Are all varieties of pumpkin edible? Quite simply, yes. However, it is all about taste and texture.

Pumpkin is a very versatile member of the squash family and available from early Fall through early Winter. You may bake pumpkin with butter and spices, puree or mash it with orange zest and butter, or add it diced or cubed to soups or hearty Fall pastas. Pumpkin can also be combined with rice or layer it in gratins. Try sautéing peeled pumpkin chunks in butter with thyme, nutmeg, or cumin. Pumpkin is wonderful in soups, breads, cheesecakes, waffles, pancakes, and of course, pie.

Pumpkins can be boiled, broiled, steamed, roasted, baked or microwaved! The smaller pumpkins — often called sweet, sugar, or cheese — are the best for baking and cooking. They are such a taste treat with a deep, rich flavor and a bit of a meaty texture. Jack O’Lanterns are also good, but select the smaller to mid-size, as the larger ones get too stringy with a coarse texture. Miniatures or Jack B. Littles are lacking in meat, however they are edible. I have found the best use of these is to hold another recipe. Giant pumpkins tend to be coarse with a less desirable taste. Many taste much like squash, but they can be baked in pies and are also common in soups especially in other countries. You can also substitute giant pumpkin meat for recipes that actually call for squash.

To prepare a pumpkin for any recipe that calls for puree, simply cut the pumpkin in half, cut off the stem, and scoop out the seeds. Bake at 375( cut side down covered with foil for 90 minutes or until flesh is tender. Cool, scoop out the flesh, and puree. For extra silky smooth soups and such, strain the puree.

Pumpkin was a staple in the Native American’s diet. They would roast long strips of pumpkin over an open fire. With the arrival of the white settlers, the tops were sliced off the pumpkin, the seeds removed, and the insides filled with milk, spices, and honey. The pumpkin was then baked in hot ashes.

Stop, look, listen, taste, touch, smell the turning of the season. Become bewitched, bothered, and bewildered, one golden afternoon after another.

Peanut Butter Pumpkin Soup

4 T. butter

4 c. pumpkin puree

2 c. pureed sweet potatoes

1 c. creamy peanut butter

6 c. chicken stock

1 tsp. black pepper

1 tsp. salt

snipped chives

sour cream

Melt butter in stockpot over medium heat. Stir in pumpkin, sweet potatoes, and peanut butter. Add stock, pepper, and salt and stir until smooth. Reduce heat to simmer and cook 20 minutes. Before serving, garnish soup with chives and sour cream. Serves 8.

Roast Pumpkin Risotto

3-1/4 c. peeled, cubed pumpkin

1 t. olive oil

4 c. vegetable broth

½ tsp. chopped fresh garlic

1 onion, diced

1 c. baby spinach leaves

6 oz. feta cheese, cubed

salt and pepper

2 c. Arborio rice

Preheat oven to 400(. Brush a baking dish with olive oil. Place pumpkin in a steamer over 1″ boiling water and cover; cook until tender but still firm. Transfer pumpkin to baking dish and brush with oil. Season with salt and pepper and bake in preheated oven until golden brown. Heat olive oil in saucepan; cook onion and garlic until tender. Stir in rice and cook for 1-2 minutes. Slowly add broth, half cup at a time, stirring frequently and allowing all liquid to be absorbed before adding more broth. Continue cooking until rice is tender; season to taste with salt and pepper. When pumpkin is nearly done, place feta on a baking sheet and bake in oven until cheese is hot and beginning to melt along the edges. Mash half the pumpkin and stir into risotto with spinach. Ladle risotto into bowls and top with remaining pumpkin cubes and heated feta.

Pumpkin Turkey Chili

1 T. vegetable oil

1 c. chopped onion

½ c. chopped green pepper

½ c. chopped yellow pepper

1 clove garlic, minced

1 lb. ground turkey

14.5 oz. can diced tomatoes

2 c. pumpkin puree

1-1/2 T. chili powder

½ tsp. pepper

dash of salt

½ c. shredded Cheddar

½ c. sour cream

Heat oil in large skillet over medium heat; sauté onion, peppers, and garlic until tender. Stir in turkey and cook until evenly browned. Drain and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with cheese and sour cream.

Pumpkin Muffins

3/4 c. raisins

2-1/2+ c. flour

2 c. sugar

3/4 tsp. b.p.

3/4 tsp. baking soda

3/4 tsp. salt

3/4 tsp. nutmeg

3/4. cinnamon

3/4 tsp. ground cloves

3 eggs

15 oz. pumpkin puree

½ c. unsweetened applesauce

½ c. chopped walnuts

Preheat oven to 350(. Grease muffin cups or use paper liners. Soak raisins in hot water for 10 minutes to plump; drain. In large bowl, combine flour, sugar, baking powder, baking soda, salt, and spices. In separate bowl, beat eggs with pumpkin and applesauce until smooth. Add this mixture to the dry ingredients, stirring thoroughly to make a smooth batter. Stir in raisins and walnuts. Spoon batter into prepared muffin cups and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

Pumpkin Bars

4 eggs

1-2/3 c. white sugar

1 c. vegetable oil

15 oz. pumpkin puree

2 c. flour

2 tsp. b.p.

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

8 oz. cream cheese, softened

½ c. butter

1 tsp. vanilla extract

2 c. powdered sugar

Preheat oven to 350(. In a medium bowl, mix eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into ungreased 10×15″ jellyroll pan and bake for 25-30 minutes. Cream together cream cheese and butter; stir in vanilla. Add powdered sugar a bit at a time, beating until mixture is smooth. Spread evenly onto cooled bars and cut into squares.