It’s pumpkin season everywhere, from the field to the farmers’ markets and beyond.  And while the most common and popular is the orange Jack-o-Lantern type for carving, it doesn’t provide the velvety flesh that some of its relatives do. The sugar-pie pumpkin is similar in color but better for baking, as it is nutty and sweet. And there are many savory types of this winter squash as well, all with their own distinctive flavor. One thing for certain is that fresh baked pumpkin far outweighs canned for taste and texture. But don’t discard the seeds! They are so versatile, healthy, and easy to make from scratch. Click to continue »