One of the first and absolute best signs of fall? The arrival of all things pumpkin!
It’s all so tempting – pumpkin donuts, pumpkin butter, pumpkin spice lattes, pumpkin ice cream – you name it, they’ll be making it with pumpkin this time of year.
But you know what I look forward to most of all?
The actual PUMPKINS!
Few things make me happier than the first visit to the farmer’s market after all the pumpkins and fall/winter squash arrive. There’s just something about the feel of the fall harvest that makes me all swoony and nostalgic.
And even though I love all the things that can be made with this seasonal treasure, I think my favorite thing to do with pumpkin is just cut it into chunks and bake it!
Call me a pumpkin purist. 
Ok, so sometimes I do add a little bit of cinnamon or curry powder and a drizzle of oil to prevent sticking, but that’s it. And for about 3 dollars, I can cook more fresh, local pumpkin than I can even use (well, almost–we freeze some.) Just 1/4 of our first pumpkin of the year made 3 nights’ worth of side dishes and 2 lunches.
It’s a thrifty mom’s dream! And SO good for you, too! Just look at the color – it screams, “Hey! I’m crazy high in nutrients!”
It’s even a hit in my son’s daycare lunchbox! Bite-sized pieces of sweet, bright orange yumminess –what’s not to love in a toddler’s eyes?
So, before you add the cream cheese, heavy cream or brown sugar, I urge you to give fresh pumpkin a try in its original state. Start with an eating variety, like a Cinderella or neck pumpkin (and make sure you wash it well.) Just cut into small cubes, toss with curry powder or cinnamon and a bit of oil, and bake in a 375ºF oven until fork tender. Easy as pie! 
One bite and you’ll understand just what good ol’ Ma Nature had in mind. 
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Do you look forward to the pumpkin harvest each year?
Have you ever eaten a fresh pumpkin?
