Not only is fall’s “signature” squash one of the most versatile vegetables, pumpkin also packs some powerful healthy perks. Pumpkins are low in calories and sodium yet high in fi ber, beta-carotene and potassium. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the fl owers, giving it bragging rights to its versatility. Pumpkin recipes are both sweet and savory, including soups, muffi ns, breads, dips, cookies, pies, cakes, chili, smoothies and shakes, butters, lattes, pasta combos, and more. It can be baked, steamed, roasted, stewed, grated, pureed, sliced, stuffed, and diced.