I've had two baby pumpkins forever (only one is shown above .. the other was already chopped). They've been waiting patiently on the counter for about a month, while I've been watching them decline into what was soon to be foul fish-smelling, melting, rotting orange flesh (I hope none of you have ever experienced a severely neglected pumpkin).
Fortunately, recently I was able to come back to the apartment in time to make dinner! A rare occurrence mind you.
And before I starting sauteeing onions, mushrooms, corn, and alfalfa sprouts with farro and egg, I prepared these pumpkins for a nice toasty visit to the oven.