The pumpkin is picked, you've chosen your Jack-o’-lantern design and the power tools used to open and clean the gourd have been cleaned. Now, you’re left with a heaping, gooey pile of guts and seeds.

This how to roast a whole pumpkin to make pumpkin puree recipe is very straightforward and results in a rich, flavorful puree ...

Confession: For years, I threw away the seeds after carving pumpkins. Roasting them just didn’t seem worth the trouble—why mess with all that stringy, slimy pumpkin flesh? Then a few years ago, after ...

You can find out a lot about a person by taking a quick dive into their pantries. What are their late-snacking habits? What’s an ingredient they bought — possibly in a fleeting moment of ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Pumpkin has become one of my favourite vegetables, and I like it no better way than roasted. Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon.

At this time of year, we seem to accumulate pumpkins in our household like voter pamphlets —we’re not exactly sure where they’re all coming from, or if we’ll ever have time to get through them all and ...