Here is a conundrum. Is a Pumpkin a vegetable or a fruit? Technically, it is a fruit because of its growth habit. However, it lends itself to sweet or savory dishes, therefore culinary experts consider it and treat it as a vegetable. Whatever it is, Pumpkins are very versatile and plentiful in South Alabama, USA, right now. And, they are not just for pies!

Pumpkins are tender, sweet and so easy to cook. I bought two sugar pie pumpkins for my fall table display and then decided to cook one of them. We had a single bell pepper that I needed to use, and I also picked a final few pods of okra from garden. The deer have eaten most of the okra as they start to stir in this cooler weather.

The combination of pumpkin, okra and pepper became a colorful and nutritious side dish to accompany our dinner.

Combining roasted produce adds complimentary flavors and colors and (I must say) beauty to any meal. Brussels sprouts, red onion, peppers and the last remnants of the garden come to mind, but just have fun with combining colors shapes and flavors.

The eyes appreciate a dish before the flavor ever touches the lips! – KO

Here’s how to do this:

Simply cut up the fruits/veggies. We don’t peel veggies with tender skins, and small pie pumpkins are very tender. Pile everything in a large bowl and drizzle olive oil. Sprinkle with salt, pepper and turmeric or your favorite spice, then toss to coat well.

Place the pumpkin and other veggies on a ribbed griddle pan and bake in a 350 degree oven. Flip everything over after about 15 minutes. Cook 15 more minutes or until done. A good char brings out a sugary component in the pumpkin and— Yum!

No pumpkin in the larder or at your market? Sweet potatoes, fall squash and carrots also roast beautifully, alone or alongside other veggies. Just watch the smaller pieces so they don’t get done too quickly.

The colors are beautiful. The fragrance is appealing.

If you haven’t roasted Pumpkin, I hope you give it a try.

Your Iron Maiden,

Kim Orsini

Black Skillet Cooking