Little baby pumpkin eater

I’m having a love affair with the pumpkin. I don’t know why I ever felt the squash was too big or unwieldy to bake—I guess I just always trusted Libby to take care of any prep issues I might have had.
I recently had a bit of s shock. You know those tiny little pumpkins for sale this time of year, the ones that make such cute table decorations? WELL GET READY FOR THIS: Those suckers are pretty darn tasty.

Why hadn’t it occurred to me (until I was actually served one) that those lil' cuties are edible? And even better, they are perfect in the single-serving size department and make a most excellent side dish.
Here’s a little recipe I cooked up for the little pumpkin. It’s easy, it’s tasty and best of all, involves a brown sugar.

1) Take a baby pumpkin, cut it in half horizontally (stem on top).
2) Scoop out the seeds and place halves face up on a baking sheet.
3) Sprinkle with brown sugar and a bit of cinnamon
4) Bake at 375 degrees for approximately 20 minutes, or until its flesh is soft when you poke it with a fork.

Once baked, you can do all sorts of fantastic things with it. Like, eat it as is, for one.
If brown sugar isn’t your style, replace that with a pat of butter, and some fresh sage, using salt and pepper to taste.
Note also that this recipe is exactly how you would prepare and bake those cute, slightly larger pumpkins. And the possibilities for roasted pumpkin are endless. The tasty one I experienced was roasted and filled with a cheesy mixture. And I mean come on—even an old shoe tastes good with cheese. Goat cheese, gruyere and gorgonzola all go really well with this amazing squash.
If you opt to try a larger pumpkin (known also as sugar pumpkins), once roasted, remove the skin and sauté that beauty with a bit of onion and sage. Throw two cups of broth on top, simmer for about 10 minutes, then puree the whole mixture in a blender. Voila! You have an amazing pumpkin soup.
Finally, let it be known that the pumpkin is full of nutritious yumminess. According to About.com, “Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arteriosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.

“Pumpkin seed oil and pumpkin seeds are a good source of zinc and unsaturated fatty acids which are effective help for prostate ailments.

“A study by the USDA indicated that diets high in pumpkin as a fiber source tended to curb the appetite, yet provided more food for the same calorie count. The subjects in this study also absorbed less fat and calories from their food.”

So go forth and enjoy the season’s delicious ambrosia, the pumpkin. You won’t be sorry.