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Fresh purilpKins are 15)-'. to prepare. But
unlike stimmer squashes, they aren't palatable

eaten raw...so.::pump.kin is al\v,ws served cooked
And
::1.1.,,.ma:
get ,ne most
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arttp,,
19-1: Y,9gr :,
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. :t00J061Pr..,
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the tOrgr::i:NOr.td0r:::

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see

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rifinctea,s1112-
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rs of pil rap mb reads, sou
arofoods that
are-sure signs o f late a littf fil n and its mos -..inearinig ,_. .u:
Thanksgiving.
You probably don't need to know that i)urnbl,:ins are n a ui vc to South
America and that the-v-, • as members of th_e - gourd family 21.-C related to
1Aratermelons. Or that they're. an excellent source of vitan
Hin A.
It ‘y-t-auldn't matter, because even if pumpkins Nverent all these
things, it would unthinkable not to serve something made with this
gourd during November. After all, it is 'a quintessential Thanksgiving
cookin<, ingredient.
cooking

Ohl*
pieces
paring knife or
fully scoop the flesh
ibyay with a table-
spoon
Iviash the pump-
kin as you would
potatoes.
For baking, place
the pumpkin halves.

,

v.re..11 and

allow ;,t- r.,0 tool, P66