It’s the Great Pumpkin

With the arrival of fall—and Halloween creeping up—it’s nearly impossible to avoid the pumpkins on display in markets and pumpkin patches.

A member of the squash family, pumpkins are chock-full of lutein, alpha-carotene and beta-carotene, which not only gives them their orange hue, but also makes them a good source of vitamin A.

Whether boiled, baked, roasted, blended into a soup or— everyone’s favorite—made into a pie, pumpkins can add a unique flavor to a variety of dishes. If your interaction with pumpkins only occurs when it’s time to carve a jack-o’-lantern, try making a tasty treat by roasting the seeds. Coat them in a salty, flavorful sauce (Worcestershire sauce works well), then bake. The seeds are a good source of iron, zinc, essential fatty acids, potassium and magnesium.

LOS ANGELES

OCEAN AND VINE

A chic restaurant and lounge located at the Loews Santa Monica Beach Hotel, Ocean and Vine has adopted a “farm-to-table” approach for its menus. The dinner menu features a market-inspired pumpkin flight, which includes pumpkin soup with honey crisp apple, pumpkin croquettes with goat cheese and sage, and pumpkin risotto.

310-576-3180 | www.oceanandvine.com

MILWAUKEE

ROOTS RESTAURANT AND CELLAR

This Midwest eatery features locally grown produce as well as items from its own farm in Cedarburg. Chef de cuisine Steve Landish creates seasonal menus, and this year’s highlights include pumpkin bisque with green chile creme fraiche, lamb with pumpkin and blue cheese gratin, and pumpkin mousse.

414-374-8480 | www.rootsmilwaukee.com

NEW YORK

CUCINA DI PESCE

This unpretentious eatery in the East Village is one of the best places for good Italian food on a budget. The homemade pumpkin ravioli with fresh pesto and pine nuts is one of the menu’s many highlights.

212-260-6800 | www.cucinadipesce.com