October’s snack recipes wouldn’t seem complete without a pumpkin recipe. Except, I’m talking about honest-to-goodness, real pumpkin, not a fake looking, candy pumpkin shaped thing you probably wouldn’t make, let alone eat. I’m more interested in making real food that tastes good, and is good for you, using all the colors of the fruit and vegetable rainbow.

Pumpkin isn’t just for pies! It’s high in vitamins, fiber, and can be rich and flavorful in autumnal dishes. Roasting your own pumpkin is easy and rewarding, because of the huge difference in flavor between fresh and canned. Canned pumpkin always has a metallic taste I don’t enjoy, and once I tasted a pie made with the real deal, I vowed to never go back. I look for the small pie pumpkins that show up in markets as early as September. They’re deep orange with thick skin, smaller than carving pumpkins, but definitely larger than the tiny, cute novelty gourds you see around the same time.

Once I get them home, I take my sharpest knife, cut the pumpkins into wedges, remove the seeds, and brush the pieces with olive oil. Then I roast them on a baking sheet for 35-45 minutes in a 350° oven, until they’re fork tender. Once cool, I scoop out the roasted flesh with a spoon and store it in an airtight container in the refrigerator to use in soups, smoothies, desserts, flatbreads, and this sweet little quesadilla. Grab a pumpkin today and start a new tradition by roasting it yourself. You’ll be glad you did!

-Amy at Flatout