As for pumpkins, all of the pumpkin “guts” should get made into stock and roasted pumkpin seeds. The eyes, noses, ears and grins that are cut out of a carved pumpkin are good edible stuff.
When I was a little kid, I remember “Little Nonni”–my father’s mother Mary, all 4’9″ of her stoic Sicilian self, taking the pieces of pumpkin face that we kids were cutting out from the newspapered floor. In a few minutes there was golden, breaded and fried chunks of pumpkin on a field of warm tomato sauce, blanketed by the snow of grated Romano cheese. – Chef Ric Orlando
To make “pumpkin stock” remove the membranes and seeds from the squash you are using. Put in a heavy pot, and cover with water by at least 2 inches. Add a pinch of salt and bring to a boil. Cook at a moderate boil for 15 minutes and reduce to a simmer. Cook for one hour, adding a little more water if necessary to keep the squash covered. Strain, squeezing the flavor out of the pulp. Use for risotto, soups, or in stews. Speaking of pumpkin based stew, here is a recipe for El Locro.
Pumpkin picture by Ellie Markovitch