If you didn't know already, I love pumpkin. Aside from pumpkin's obvious use in pumpkin pie, pumpkin is great in cookies, breads, oatmeal, muffins, pancakes, pumpkin butter, etc! Not only is pumpkin delicious but it's incredible healthy and nutritious.

I've heard that canned pumpkin puree is just as good, or even better than, fresh pumpkin puree. While I can understand the convenience of using canned pumpkin, I just can't believe any canned product to be better than fresh! So, I decided to test out this theory and make homemade pumpkin puree. The results: creamy, deliciousness. If you have the time to make pumpkin puree from scratch - do it!

Homemade Pumpkin Puree

(A 3-4 pound pumpkin yields about 4 cups)

Directions:

1. Preheat oven to 400°F
2. Thoroughly wash your pie pumpkin
3. Carefully remove the stem from the top of the pumpkin, then cut pumpkin in half from top to bottom
4. Scoop out the seeds and stringy bits around the seeds (save the seeds and roast them!)
5. Lay pumpkin halves flesh-side down on a baking sheet and pour some water on the sheet. The water will steam and cook the pumpkin.
   **Add the water after you put the baking sheet in the oven so you won't spill the water while carrying your baking sheet!
6. Roast pumpkin for 30-45 minutes, or until a sharp knife can be inserted into the flesh with little resistance
7. Remove the baking sheet and allow pumpkin to cool for about an hour
8. Use a large spoon to remove the roasted pumpkin flesh from the skin and place into a food processor. Process the flesh until smooth, about 3-4 minutes
9. Place pureed pumpkin in a fine mesh strainer to remove any excess water

Butternut squash is a winter squash with a sweet and nutty flavor. As the squash ripens, it becomes darker orange in colors and sweeter. Butternut squash can be roasted, pureed or mashed and used in a range of dishes, both sweet and savory!

Directions:

1. Thoroughly wash your butternut squash
2. Carefully cut squash in half, lengthwise
3. Scoop out the seeds and stringy bits around the seeds (just like when you carve a pumpkin)
4. Use a sharp peeler to remove the tough outer skin (or use a paring knife to shave off the skin)
5. Cut the squash into 1 to 1 1/2-inch thick cubes (or slices)

Candied pecans are, in my opinion, one of the great things - crispy, sweet, salty, YUM. These can be added atop salads, alongside cheeses, in savory dishes for an added sweetness and crunch, or eaten all by themselves. Not only are candied pecans delicious but they're SO easy to make (which can be dangerous). This recipe makes a lot, but trust me, they disappear quickly. Extra pecans can be sealed in a container and kept in a cool, dry place.

Candied Pecans

(Yields 1 pound)

Ingredients:

• 1 cup white sugar
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1 egg white
• 1 Tbsp. water
• 1 pound pecan halves

Enjoy - and try not to eat them all!

Pomegranate seeds/arils are beautiful and delicious - but how exactly do you get all those seeds out?! A pomegranate is about the size of an apple and contains multiple compartments, each tightly packed with seeds. Sources disagree as to the exact number of seeds within each pomegranate; some sources believe there are exactly 613 seeds (the same number of commandments in the Torah), while other allow for a margin for +/- 200 seeds.

When selecting a pomegranate at the store, choose one that seems heavy for its size. Color and darkened spots on the outside of the pomegranate do not indicate quality - the skin of a pomegranate is very thick and protects the seeds from damage. If you don't plan to use your pomegranate within a few days of buying it - put it in the refrigerator. While you can buy containers of pomegranate seeds, it's much less expensive (and not very difficult) to extract the seeds yourself!

A warning in advance: pomegranate juice will stain your clothes - wear an apron!


Directions:

1. Wash your pomegranate, then cut off about a 1/2-inch of the top of the pomegranate
2. Score (make shallow cuts) to the outside skin of the pomegranate from the top to the base. Make 5-6 evenly spaced cuts
3. Fill a large bowl with water. Hold the pomegranate under water and pull apart the fruit. The pomegranate should divide where you scored the skin. Gently push all the seeds out of the skin using your fingers
4. The pomegranate seeds will sink to the bottom of your bowl of water, while any pith/membrane and skin will float to the surface of the water. Remove large portions of skin, then skim off the pith with a spoon or your fingers
5. Strain the water from the seeds and rinse the seeds briefly under cold water