Our favorite orange squash, the pumpkin, generates more than $9 million from the almost 80 million pounds grown in Michigan. Our great state ranks fourth in the nation in the production of pumpkins, and Vince & Joe’s orders thousands starting in September.

From pie pumpkins to the large jack-o’-lantern-sized pumpkins, we will have a large selection lining the front of both our locations, including gourds, heirloom pumpkins, along with Indian corn and corn stalks.

We love pumpkin in everything, from our coffee, our breads, our soups, our cookies, and our pies. Plus, we love to see pumpkins on our porches. Pumpkins are full of the antioxidant beta-carotene. A key to overall health, this antioxidant converts to vitamin A in the body. As a squash, pumpkin is very low in saturated fat, cholesterol, and sodium, making it a good source of vitamins C, E, and B6, thiamin, niacin, folate, calcium, and magnesium.

With pumpkin being so good for you, no wonder we want to add it to almost everything. We suggest you make pumpkin puree so you can easily add it to all your favorite fall recipes. Start with some smaller pumpkins cut in half with the seeds and pulp removed. Place the halves on a baking sheet and roast at 350 degrees Fahrenheit until the pumpkin is tender to fork, or about 45 minutes. You don’t need any oil on the pumpkin. Once done, the color should be a nice golden brown.

Once roasted, peel the skin off easily and cut into chunks. Use either a blender or food processor to puree, adding water as needed. If you don’t want to use either, you can use a masher and move it through a potato ricer. Pulse until smooth, adding water as needed. You don’t want watery puree, so go slow.

Puree will last in the fridge for about five days. So, we suggest putting small one-cup containers in your freezer to pull out as needed. Adding your puree to your breakfast oatmeal, pancakes, baked goods, or soups is the perfect way to get those added benefits along with the famous pumpkin taste we all love. Use your frozen homemade puree all year long—and repeat next fall!