As varieties have changed, pumpkins are not just for jack-o’-lanterns any more. Nor must they be reserved for pie at Thanksgiving, given their nutritional value.

You no longer have to choose a pumpkin with a deep orange, uniform color, a dry stem, heavy ribbing and a waxy look because others are not “mature.” This rule has changed. The deep orange has been supplemented with bright orange, light orange and even an almost white. If suppliers can get all three on one fruit, up goes the shelf appeal. Growers realized the green and orange color combination was desirable in a fall display and developed varieties with at least some green in the stems, even when the pumpkin is ripe. New varieties that are all but smooth, like a gourd or squash, replace the heavy ribbing. A spray wax affords the grower the ripe look, with little time lost on the vine for full ripening.

Growers understand that the fruit will set for some time before it is purchased. What they deliver will usually be ripe. If we avoid pumpkins with fluids oozing from the stem and a real soft feel as we press on the rind, our choice will be “mature.” The selection is now one of end use. Flat surfaces are easier to carve, lighter colors easier to paint, and the dark with green enhances the display. Some may select the ugliest one as their personal preference.

Most vine vegetables ripen in cool weather. Avoid storing pumpkin above 55 degrees. This will extend their usefulness and preserve freshness. After carving, coat the exposed rind and flesh with hair spray to seal the surface and reduce the drying. A wax coating will slow the drying on an outdoor display as well.

Roasted pumpkin seeds have long been a favorite snack. Washed to remove the clinging fibrous tissue, they are dried in the sun, a 120-degree dehydrator or a warm oven for 3-4 hours. Finishing only requires a light coating of oil and salt with a 10-15 minute roast (periodically turned) in a 250-degree oven.

The bright orange color of the pumpkin flesh indicates the presence of beta-carotene, offering several medical benefits and a unique, refreshing taste. This low-fat, low-calorie flesh is tasty through baking and slicing, chunking and steaming, or stuffing with your favorite meat or seafood. It replaces mashed potatoes, flavors oatmeal, thickens soups and makes unique bread. Few other vegetables are this versatile.

Some urban gardeners still grow it, but with its sprawling growth habit, only a few have the space. Many local farmers supply our favorite outlets. Choose the large for your jack-o’-lantern or choose a nice 1-3 pounder for interesting fall cuisine. Now is a great time to enjoy this fall garden delicacy.