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.

It’s important to lay all the vegetables flat in this dish - Haarala Hamilton & Valerie Berry It’s important to cook the vegetables in a big roasting tin – or two roasting tins if you only have small ...

Yes, decorative gourd season is upon us, and while the markets are chockablock full of cute striped and ridged little squashes, we're truly awash in a sea of pumpkins. Everywhere you turn, whether ...

For many kids, and some die-hard adults, the runup to Halloween is cause for elation. There’s the trying on of costumes, the laying in of a generous supply of candy for trick or treaters, and, 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 ...