If you want to use solid pieces of fresh pumpkin in a recipe, begin by quartering the pumpkin as noted above. Cut each quartered pumpkin into smaller wedges, using the ribs of the pumpkin as a line for cutting. Use a sharp paring knife to peel the skin off the wedges of pumpkin. The peeled pumpkin can now be cut into the desired shaped, such as the cubes of fresh pumpkin used in today's chili recipe.

Pumpkin Black Bean Chili

If desired, top this vegetarian chili with a dollop of sour cream or yogurt, and a sprinkling of sliced green onion or chopped cilantro.

Preparation time: 30 minutes Cooking time: 35 minutes Makes: 6-8 servings

2 tablespoons olive oil

4 cups cubed pumpkin (cut into 3/4-inch cubes)

1 medium onion, diced

2 small to medium fresh poblano peppers, diced

1 large garlic clove, minced

1 (28-ounce) can diced tomatoes

2 cups tomato sauce

1 cup beer or vegetable stock

1 (19-ounce) can black beans, drained and rinsed

1 cup frozen corn kernels

2 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

* salt and freshly ground black pepper to taste

Place the oil in a large pot set over medium to medium-high heat. Add the onion, poblano pepper and garlic, and cook 3-4 minutes. Add the remaining ingredients and bring to a gentle simmer, adjusting the heat downward, if necessary, to maintain that gentle simmer. Simmer, partially covered (see Note) for 30 minutes, or until the pumpkin is tender and the chili thickens.

Note: Don't completely cover this chili when simmering. You need the rising steam to escape, not hit the top of the lid and fall back in the pot, causing the chili to be watery.

Pumpkin Tarts with Cranberry and Walnut

This recipe yields 24 tarts -a good quantity to bring to a Halloween potluck party.

Preparation time: 30 minutes Cooking time: 50 minutes Makes: 24 tarts

24 (3-inch) tart shells (see Note)

2 large eggs

1 (14-ounce) can pumpkin, or 1 3/4 cups fresh (thick as canned), pumpkin puree

3/4 cup light cream

3/4 cup golden brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

* pinches ground cloves, nutmeg and salt

1/2 cup cranberry sauce

24 walnut halves

Put an oven-rack in the middle position. Preheat the oven to 350 F. Line two baking sheets with parchment paper. Set 12 tart shells on each baking sheet.

Beat the eggs lightly in a bowl. Whisk in the pumpkin, light cream, brown sugar, spices and salt. Fill 12 of the tart shells with half the filling. Bake those 12 tarts for 25 minutes, or until the filling is set. Fill the remaining 12 tart shells and bake them.

Cool the tarts to room temperature, and then refrigerate (can be readied to this point a day in advance).

When ready to serve, carefully remove the tinfoil liners and arrange the tarts on a large platter. Set 1 teaspoon of the cranberry sauce in the centre of tart. Set a walnut half on the cranberry sauce and serve.

Note: Frozen tart shells are available in the freezer section of most supermarkets.