SILOAM SPRINGS — Pumpkins. Just saying the word evokes warm fuzzies inside.

The name “pumpkin” comes from the Greek word “pepon,” which means “large melon.”

That’s right - pumpkins are a member of the fruit family. Pumpkins are actually about 90 percent water. The remaining 10 percent is really nutritious.

The bright orange color tells you that pumpkins are loaded with betacarotene. Once inside the body, betacarotene is converted to active vitamin A.

Betacarotene is an important antioxidant that can help protect against heart disease and reduce your risk of developing certain types of cancer.

Pumpkins are also a good source of potassium, with 500 milligrams in only one cup of canned pumpkin. Pumpkin seeds are an excellent source of magnesium and protein.

To puree a pumpkin, follow these easy steps.

Cut the pumpkin in half.

Scoop out the stringy insides and remove the stem. Be sure to save the seeds for roasting!

Place the halves cut-side down in a baking dish and cover with foil. Bake in a 375-degree oven for about 90 minutes, or until tender. Let the pumpkin cool before you scoop out the flesh and puree.

Most bakers will tell you that sugar pie pumpkins have the best flavor for breads and pies. I have found that field pumpkins work well, too. You do need to remove as much water from your puree as possible-try squeezing the puree in cheesecloth.

So, you’ve got seeds and pumpkin puree. Now what to do?

Below are two of my favorite recipes. I hope you andyour family enjoy them as much as I do. Happy fall, y’all!

Roasted Pumpkin Seeds

2 Tbsp. unsalted butter, melted

2 tsp. Worcestershire sauce

2 tsp. Lawry’s seasoning salt

2 cups raw pumpkin seeds

Preheat oven to 275 degrees.

Combine butter, Worcestershire sauce, salt and seeds. Mix thoroughly and spread on cookie sheet.

Bake for one hour, stirring often.

*You can add whatever spices you prefer. Sometimes I use salt and cinnamon instead of Lawry’s.

Pumpkin Spice Cake

1 box yellow cake mix

1 c. pumpkin puree (if using canned, I add the entire can)

3/4 c. brown sugar

1/2 c. vegetable oil

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. allspice

4 large eggs

Glaze:

1 stick unsalted butter

1/2 c. brown sugar

1/2 c. chopped pecans

Preheat oven to 350 degrees. Grease 10 inch Bundt pan. In large bowl, combine cake mix, pumpkin, oil and spices. Beat one minute. Add eggs and beat one minute. Pour into Bundt pan. Pour half of glaze mixture on top of batter. Bake one hour. Cool in pan 15 minutes, then invert onto plate. When cool, add remaining topping to cake.

Glaze: Melt butter with brown sugar. Add nuts. Pour half on top of batter. Spread remaining half on top of cake after it cools.

- Catherine Baker welcomes your dietary questions. Send them to: Dietary, Siloam Springs Memorial Hospital, 205 E. Jefferson, Siloam Springs, AR 72761 or call 549-2425.

Highfill FD plans anniversary dinner

The Highfill Fire Department is about to celebrate its 30th anniversary with a special catered dinner on Saturday, Dec. 5.

All Highfill fire department personnel, past and present, along with their families, are invited to the event.

Those planning to attend are asked to R.S.V.P. by Nov.

25 so that arrangements forthe dinner can be made.

For more information on the dinner, call Gary Holland at 601-3329 or Heather Holland at 619-8020.

The Gentry Courier-Journal is asking firefighters to share any stories and photosof historical significance for an upcoming article on the department and its 30-year history.

Stories and photos may be shared directly with the newspaper or by giving them to Gary Holland.

Lifestyles, Pages 13 on 11/04/2009

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