Here's a recipe...

if you're looking for a reason to turn on the oven tonight:

JACK-0-LANTERN COMPOTE

This favorite way to use apples and gourds (pumpkin) goes back more than 20 years to one of my first cookbooks (Sheilah's Fearless Fussless Cookbook).

1 small pumpkin, washed and dried
2 or 3 tart apples, peeled and chopped (about 2 cups)
1 cup yellow raisins
3/4 cup chopped pecans
1/3 cup water
1/3 cup sugar
1 teaspoon fresh squeezed lemon juice
Zest of a lemon
1/4 tsp cinnamon
Freshly grated nutmeg to taste
Dried cranberries or cherries (optional)



Pumpkin is auspicious and delicious.
Preheat oven 350°F. Cut the top off the pumpkin, leaving a nice slice for the lid.

Place the pumpkin in a large shallow baking dish and scoop out all the seeds (these may be baked separately and used for a nutritious snack).

Combine the remaining ingredients in a medium saucepan, and bring to a boil.

Pour the apple mixture into the pumpkin and cover with the pumpkin lid.

Bake for 45 to 55 minutes, or until the apples are tender.

When serving, be sure to scoop out some of the pumpkin meat. This dish can be served hot or at room temperature.

HINT: Heat and air can cause raisins to dry out, and humidity will cause the sugar in the fruit to crystallize, so store your raisins in an airtight bag or container and keep in the refrigerator.