Baked Pumpkin Pie (and winter squash)

The autumn harvest brings many varieties of winter squash. Each has its own unique flavor and an incredible sweetness. Winter squash is an excellent source of beta-carotene, which has very powerful anti-oxidant and anti-inflammatory properties. Beta-carotene prevents the oxidation of cholesterol in the body. Oxidized cholesterol is the type that builds up on the blood vessel walls and contributes to the risk for heart attack or a stroke. Winter squash is also a good source of vitamin C, potassium, and manganese. Try serving baked pumpkin with some butter or ghee and a few dashes of cinnamon.

Ingredients & Directions:

1 Pie Pumpkin

Preheat oven to 350°F.

Cut squash in half using a strong, sharp knife. Scoop out the pith and seeds. Set seeds aside to roast if desired.

Place the squash flesh side down in to a baking pan, and add about ¼ to ½ inch of water.

Bake until tender. Smaller pumpkins may take up to 35 minutes while larger ones (pie pumpkins) may take 45 to 90 minutes. Test by inserting a fork; it should slide in easily and feel soft.

By: Alissa and Tom Malterr