Pumpkin makes all things good.

Who is that lookin’ all plump and orange? Yes, that would be the famous pumpkin…who’s really only famous about 3 months out of the year. But hey, he takes what he can get.

No, this pumpkin is not albino, just a special heirloom variety with loads of flavor.

He’s not just good lookin’ but darn good tastin’. Nothing makes me more excited during the fall than a lovely pumpkin muffin smothered in grass-fed butter or pancake drizzled with warm maple syrup or casserole topped with raw whipped cream or really just anything with pumpkin…drizzled with pumpkin. I blame my friend Hannah for this addiction. She taught me the importance of loving pumpkin everything during these special months. Now that Isaiah (baby in my womb) has fully developed tastebuds, he can also blame Hannah someday for his pre-birth pumpkin addiction. I have nothing to do with it, right?

Creamy delcious casserole before I added the topping.

Good thing the pumpkin (and all other winter squash like butternut) is also very good for the body. They are loaded in immune-boosting antioxidants, including alpha-carotene and beta-carotene. That’s what gives them their lovely orange glow. Who doesn’t need some extra immune-boosting power during the season of sugar? In addition, they are packed with vitamins and minerals such as A, C, E, and magnesium, potassium, and iron. Pumpkins are also considered a sweet vegetable so eating them will help lower your sugar cravings.

Casserole topping of pecans, shredded coconut, sucanat (unrefined sugar), and butter. Oh so good. Top off with whip cream after you take out of the oven.

Pumpkins shall not just sit on the porch and be carved into glowing monsters. They shall be cut up, steamed, and pureed into something most delicious. Check out 30 pumpkin-making ideas to get started.

To roast pumpkin, cut it open, take out seeds, and chop into a few pieces to place in roasting pan.

From the list above, I decided to make this pumpkin casserole. Let’s just say it got devoured and will be made at least one more time this season.

Place pumpkin pieces in a few inches of water, cover with foil, and roast at 375 for 1 hour or until soft. Scoop out pumpkin and use for recipe or freeze enough to eat all winter!

I hope you enjoy your fall season and find that thing that makes you tick and come alive. Go sit under a beautiful yellow tree, have some hot apple cider with a friend you haven’t seen in a while, or take some time to bake and rest as the fall season slows us down after a busy summer.