The leaves are about to start changing, the days will get shorter, and mornings will grow chillier and crisp as summer fades away. And though we will miss long summer days and warm nights, we have a brand new, exciting season approaching! So why not start thinking about some fun recipes this autumn? Make best out of every variety of Pumpkins and squashes.

Use fresh pumpkin. Look for pumpkins without blemishes that are firm and smaller in size. Whole pumpkins can be stored in a cool dark place for up to two months. Don’t throw away the seeds. You can bake them for a wholesome, crispy snack.

A cup of cooked, mashed pumpkin has more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.

Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.