Pumpkins should be our national fruit. After all, they were served at our first communal dinner enjoyed by the American Indians and Pilgrims. Or maybe it was the second; history is a bit unclear.

There is something about pumpkins that is distinctly American. After all, Indians were eating pumpkins in a variety of ways years before the Pilgrims landed.

The original pumpkin pie was created by colonists when they cut the top off, removed the seeds for other purposes, and filled the pumpkin shell with honey, milk and spices before roasting it over an open fire. This, by the way, sounds fabulous and someday I will try it.

Once Europeans returned to Europe, they took the seeds back with them. And today pumpkins are a staple on menus the world over.

Pumpkins originated in Central America more than 7,000 years ago, and today they are grown on six of seven continents with Antarctica the only exception. They are a member of the squash family.

There are almost 100 varieties of pumpkins that range in color from pure white to deep orange. Illinois is this country's pumpkin patch as nearly 95 percent of our pumpkins are grown there.

The fruit has many uses, both medicinal and culinary. Records indicate that pumpkins were once used as an anti-snake venom as well as a freckle remover. Just in time for Halloween, October is when availability peaks. However, pumpkins grown for Halloween only account for a very small percentage of the crop.

The Halloween carved pumpkin connection came through Ireland and Scotland. It involves the devil, burning coals and probably some beer drinking. I'll spare you.

Pumpkins are high in fiber and loaded with potassium and vitamin A. The seeds are good for prostate conditions.

It's not often that we actually cook with fresh pumpkins because the canned product is so satisfactory. The most convenient substitute I have found are the huge chunks of calabaza squash found year-round in supermarket produce sections. They are quite meaty and easy to work with. Simply skin and seed before using in recipes for breads, stews, soups and pies.

Many nights when I want a quick and filling dinner, I microwave a chunk until nearly tender and then glaze it in a hot oven with brown sugar, cinnamon, maple syrup and orange juice.

Here's a side dish that's perfect for any autumn or winter menu. If you have any leftovers, use them to make pumpkin bread substituting this for the pumpkin puree listed in your favorite recipe.

You can use pumpkin, butternut squash or any favorite hard squash for this recipe. If you like a richer flavor, add a pat of butter while mashing.6 cups pumpkin or hard squash, peeled and cut into chunks2 granny smith, fuji or gala apples, peeled, cored and quartered2 teaspoons olive oil¼ cup water½ cup 2 percent milk or soy milk1 teaspoon vanilla½ teaspoon cinnamon½ cup maple syrupSalt and fresh-ground black pepper, to tastePreheat oven to 350 degrees.Combine squash, apples and olive oil in a large mixing bowl; toss to coat. Place in a baking dish. Add water, cover with foil and bake 45 minutes until tender.In the meantime, combine the milk, vanilla, cinnamon and maple syrup in a saucepan. Heat over low and bring to a simmer; set aside.Transfer the baked squash and apples to a mixing bowl. Slowly add the warm milk mixture as you mash with a potato masher or a fork. Mash until well combined. Season with salt and pepper. Makes 4 servings.Per serving: 223 calories, 13 percent calories from fat, 3 grams total fat, .4 gram saturated fat, no cholesterol, 49 grams carbohydrates, 2 grams total fiber, 34 grams total sugars, 47 grams net carbs, 3 grams protein, 21 milligrams sodium.