Native American Indians cooked pumpkins by roasting long strips on an open fire. They also dried strips of pumpkin and wove them into mats. The colonists made pumpkin pie by slicing off the top, removing the seeds, filing the inside with milk, spices and honey and baking in hot ashes. The colonists also used pumpkin as side dishes, in soups, and made beer with it.

The practice of carving Halloween pumpkins into Jack-O-Lanterns was brought to the United States by Irish Immigrants, who originally used turnips to carve Jack-O-Lanterns. Pumpkins in the U.S. were cheaper and more abundant so the switch was made from turnips to pumpkins.

Pumpkins are a good source of vitamins and minerals. Pumpkins contain beta-carotene, vitamin c and potassium. Pumpkin seeds are a good source of zinc and unsaturated fatty acids.

When choosing pumpkins for cooking, smaller sizes will be more tender and flavorful. Look for pumpkins that feel heavy for their size with stems attached and no blemishes. Pumpkins should have a dull finish. If the pumpkin has a shiny skin, it could have been picked too soon or might have a wax coating on it.

Pumpkins can be skinned and cooked in the same manner as most winter squash. Cut into chunks and simmer for 20 to 30 minutes. When the pumpkin is cool, puree it.

Don’t forget to roast those pumpkin seeds. Roasting pumpkins seeds is a healthy delicious snack.