Pumpkins

Many people think of pumpkins as the raw material for a scary jack-o-lantern in October, but others see the nutritional start to delicious recipes.

Pumpkin, which is actually a squash that belongs to the Cucurbita family, which includes cucumbers, is a very nutritious vegetable that is used in a number of cooking applications, from appetizers to dessert. One cup of pumpkin pulp has only 80 calories, no sodium or fat, and contains 588 milligrams of potassium and 310 percent of the recommended daily allowance of vitamin A.

Pumpkin recipes often get a reputation for being laden with fat and cholesterol. That's because of some of the other ingredients, such as eggs. Using low-fat alternatives can help make a pumpkin recipe both tasty and nutritious.

All recipes call for pumpkin pulp, or puree. Turning the orange orb into usable pulp is a relatively easy process.

To make puree, first select a ripe and firm medium-sized pumpkin.

Cut it open and remove the seeds and strings. Cut the pumpkin into four to eight pieces, and place them on a foil-lined baking pan.

Bake at 375 degrees for an hour to an hour and a half, or until the pulp is soft.

Remove the pumpkin from the oven, and, using a spoon, remove the pulp from the rind.

Blend the pulp until smooth, using a mixer, blender or food processor.

The pulp is best used fresh. If you have leftover pulp, freezing or canning are good options.

Once you have your pulp, there are a number of ways to turn it into a main course, or a good old-fashioned pumpkin pie.

Try some of the recipes listed on this page to find new ways to enjoy a Thanksgiving classic all year.