By Jo-De Davis
Special Correspondent

My kids are grown and I have stopped carving pumpkins. This allows the gourds to play double duty as a Thanksgiving decoration. After that, I either use the flesh and seeds for cooking or throw them into the compost heap to grow into a never-ending vine the following summer. I never have understood the rationale of leaving a pumpkin out on the porch as a

Christmas decoration.

The vivid orange color of a pumpkin is a dead giveaway that it is loaded with beta-carotene, a plant carotenoid that converts to vitamin A in the body. Beta-carotene and other anti-oxidants may reduce the risk of cancer and protect against heart disease.

Baby Boomers should be pleased that beta-carotene also offers protection against some degenerative aspects of aging. It is fortunate that pumpkins are harvested during cold and flu season: the anti-oxidants help to
strengthen the immune system.

Surprisingly, the flesh of pumpkins produces a smooth, velvety texture when used for cooking, as in pumpkin pie. The American dish is thought to have originated when early settlers sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The delectable, hefty treat was then cooked by burying it in hot ashes. Today, I would not bake a pumpkin using this method, even in the oven.

Pumpkin Seeds

Delicately sweet and nutty with a soft, chewy texture, roasted pumpkin seeds are a most nutritious and yummy snack. They are a great source of protein, amino acids, and zinc. Toss the seeds into salads; on top of casseroles, soups and cereals, and into baked goods. The following recipe is easy, tasty, and nourishing.

Roasted Pumpkin Seeds

Remove the seeds from the pumpkin (about 1 ½ cups) and wipe them off with a paper towel to remove excess pulp. Toss with 2 tablespoons melted butter or oil. Spread in a single layer on a cookie sheet. Sprinkle with sea salt and/or optional spices, such as garlic, cayenne, or cinnamon-sugar. Bake at 300 degrees for 45 minutes.

Enjoy cooking with pumpkin well into the winter months—just remember to take them off the porch before Christmas.