Pumpkin

Pictured above: a pumpkin we roasted whole. The yellow part is the flesh; we peeled off the skin after baking and letting cool for a long time. Spooky! And easy.

Super easy way to eat more fresh pumpkin:

Scrub your squash, pierce with a knife several times (to let hot air escape), put it in a baking pan and roast, whole, at 350 degrees for an hour or so (depending on size). Bake until flesh is soft and skin peels easily away. Let cool, then cut up for soups, risottos, wraps, oatmeal, and more. Puree with a bit of water in a blender, and you'll have seemingly endless pumpkin puree for pies.